November 30, 2022

Creamy Chicken Noodle Soup

I love when the weather begins to cool, and foods shift to comfort foods. Soup is one of my favorite things about the fall and winter, and I usually enjoy it for breakfast and dinner. I wanted to make a chicken noodle soup that would store well and had a few added veggies. If you have been around here for a while, you may have noticed my love for hearts of palm noodles. They are perfect for soup because they won’t get soggy like a gluten-free noodle when left in the broth. They also freeze very well; I froze a few single-serve portions of this soup to save.

Creamy Chicken Noodle Soup

A good chicken noodle soup recipe is something everyone needs to keep on hand. This one is Paleo, Whole30, and AIP friendly.



  • 1 medium yellow onion, small dice
  • 3 celery, small dice
  • 4 carrots, peeled and thinly sliced
  • 6 garlic cloves, minced
  • 2 lbs boneless skinless chicken thighs, medium dice
  • 1 T sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 1 tsp dried oregano
  • 2 tsp thyme
  • 2 tsp basil
  • 1/4 C cassava flour
  • 1 C full fat coconut milk
  • 1-12oz package hearts of palm noodles
  • 8 C chicken broth
  • 1 lemon, juiced
  • 3 T avocado oil
  1. In a large soup pot on medium heat, add the avocado oil, onion, celery, carrots, and garlic. Sweat the mixture for 5-7 minutes, stirring occasionally.
  2. Add the thyme, basil, oregano, sea salt, pepper, and cassava flour. Whisk the mixture together and let It cook for 1-2 minutes.
  3. Slowly pour the chicken broth into the pot while continuously whisking.
  4. Add the lemon juice and diced chicken. Bring the soup to a simmer.
  5. Continue simmering the soup until the chicken is cooked and no longer pink, about 10 minutes.
  6. Stir in the hearts of palm noodles and coconut milk. Continue cooking 3-5 minutes.
  7. Remove the soup from the heat and serve.


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