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For Mother’s Day, I made my mother-in-law some of my famous Creamy Chicken Soup. She enjoyed it, but she struggles to eat anything that isn’t coated in sugar. Her comment, “It could use some noodles.”

To be honest, this is incredibly frustrating to hear for many reasons. But I understand. I may have adjusted to chicken soup without noodles, but chicken noodle soup sure is a wonderful comfort food that many people miss.

So I made up this paleo chicken noodle soup for myself. Does it perfectly replace your old favorite? Probably not. But it does give you something to slurp or twirl up with a fork. A bit of a change over chopped vegetables and shredded meats. Plus it is fine for AIP and Stage One of GAPS Intro!

Paleo Chicken Noodle Soup

This soup is very simple to make. It follows the tutorial of my Creamy Chicken Soup – Boiling the chicken and vegetables, and pureeing the skin and connective tissue before adding them back in. Just one little tweak: adding in the “noodles.”

The first time I tried this….it didn’t work so well. I cooked my zucchini noodles with the rest of the vegetables and they completely disintegrated. No noodles to be found! It was after this that I learned that the noodles do not need to be cooked as long as other vegetables since they are so thin. 10 minutes of simmering gets them to a perfects cooked state – still intact, but still safe for stage one of GAPS Intro. If you are not on GAPS Intro, you can shorten the time further to get more texture out of your noodles. I personally loved their texture at 10 minutes (I always liked slightly mushy pasta).

I used zucchini noodles, but you can use any veggie noodle you like. As long as it is one you tolerate, of course. Daikon radishes, turnips, even carrots can be spiralized to create noodles. For vegetables such as these, which are harder, you may need to cook them for longer to get them soft enough. Spaghetti squash, baked or simmered for an hour before adding into the soup, can also make a great noodle substitute.

Learn how to make vegetables noodles for your paleo chicken noodle soup here. The recipe below called for “zoodles,” which are easily digested even on the first stage of GAPS Intro as long as the peels and seeds are removed. Be sure to buy organic zucchini, as it is a GMO risk crop. I can find organic zucchini for a steal at my local co-op ($2/lb! That’s cheaper than conventional zucchini most places), but your budget may call for something else. You may have to adjust the cooking time to be longer for other types of noodles.

Note: I did not peel my zucchini, because lazy. This is fine if you are in Stage Three of Intro or later. For stages One and Two, peel the zucchini before turning them into noodles.

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Yum

Paleo Chicken Noodle Soup (AIP, GAPS Intro)

Paleo, AIP, and GAPS Intro, this chicken "noodle" soup is free irritating foods and simple to make. Comforting and healing for any day of the week!

Ingredients

• 1 whole organic chicken
• Broth/Filtered water
• 8-12 cups vegetables (ideas: squash, carrots, broccoli, cauliflower, broccoli, etc.)
• 4 medium organic zucchini
• Salt
• Herbs and spices (optional)

Instructions

1. Rinse out the chicken. Place the whole chicken and its organs into a large stock pot.
2. Fill the pot with enough water or broth to cover the chicken.
3. Bring to a boil on the stove. Reduce to a simmer and cook covered for one hour.
4. While the chicken is cooking, chop the vegetables and spiralize the zucchini.
5. Place the zucchini noodles in a large bowl and toss in a generous amount of salt. Let it for about 30 minutes.
6. When the chicken is fully cooked, remove it and all the organs from the stock pot, reserving all the cooking liquid. Put these on a plate and set aside.
7. Add all the vegetables except the zucchini, plus herbs and spices if using, to the cooking liquid.
8. Return to a boil, then reduce to a simmer. Cook covered for 30 minutes or until vegetables are soft.
9. While the vegetables are cooking, thoroughly rinse the salt off of the zucchini noodles.
10. 10 minutes before the soup will be done, add the zoodles to the pot.
11. As the vegetables are cooking and once the chicken has cooled enough to handle, begin to dismantle it. Place all of the skin, soft parts, and desired organs in a blender. Set the bones and cartilage aside to make bone broth. Add the meat to the soup.
12. Add a few ladle-fulls of broth to the blender with the soft parts. Blend on medium until smooth.
13. Add the "gravy" to the soup pot. Stir everything together.
14. Keep in the refrigerator for up to a week. This recipe freezes well. See serving suggestions below for ideas on how to prepare individual bowls of this delicious soup.

Notes

Serving Suggestions: Add one clove of crushed/minced garlic per serving. Return the soup to a boil and serve immediately. At least one tablespoon of animal fat (lard, tallow, ghee or butter if tolerated, etc.) should also be added to each serving. For those who are farther along in GAPS, raw egg yolk is a delicious stage two addition to make this soup even creamier. A bit of mashed avocado (*stage three*) adds variety and more healthy fats - so good! Add salt to taste.

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Have you tried making paleo chicken noodle soup? What did you use for noodles?

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Shared on AIP Roundtable, Allergy Free Wednesday, and GAPS Intro Recipes.

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