Chicken Carrot Noodle Soup

gluten freemeat & poultrypaleo
Chicken Carrot Noodle Soup

Chicken Carrot Noodle Soup

I definitely haven’t posted up enough soup recipes. I’ve been so distracted by so many exciting things (it’s really killing me not to blab it all out).

So here we are, with a soup. But not just any soup. A soup with carrot noodles! Why carrot noodles? Because I was craving a comforting bowl of mom’s chicken soup, but didn’t have the time to chop a million vegetables and let chicken bones simmer for hours. What’s a girl to do? Spiralize!

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This soup has the same great flavors of the classic chicken noodle, except without the gluten and higher calorie count. Replacing the pasta noodles with carrot noodles, we reinvent the carrot part of the recipe. Instead of a boring cubed carrot, we get noodles – which have a much better texture, consistency and of course, add a bit of excitement.

This is also a great recipe for leftovers. Just pop in a microwave or back over the stovetop and enjoy for lunch the next day. Just be prepared for your coworkers to want some.

The carrots boil in the soup and honestly take on a life of their own. I am going to be posting up many more boiled carrot noodle recipes, because they’re just that fantastic.

Chicken Carrot Noodle Soup

Sop this up with a hearty crusty warmed piece of whole grain bread and – well, I’m sure I’ll be receiving love notes.

You’ll have to go here for the recipe – on Best Friends For Frosting.

What do you think about spiralized noodles in soups? Yay or nay?

Chicken Carrot Noodle Soup

Chicken Carrot Noodle Soup

Chicken Carrot Noodle Soup


  • 2 tbsp olive oil
  • 1.5 large garlic cloves, minced
  • ½ medium red onion, chopped
  • 2 celery stalks, halved lengthwise and chopped
  • salt and pepper to taste
  • 4 sprigs of thyme
  • 1/2 tsp of dried basil
  • 1/2 tsp dried oregano
  • 4 cups of chicken broth
  • 1 large carrot, peeled, Blade A (at least 1.5” in diameter)
  • 1.5 – 2 cups of shredded chicken

1. Place a large saucepan over medium heat and pour in olive oil. Once oil heats, add in garlic, celery and onions. Season with salt and pepper and stir to cook for about 3-5 minutes or until onions look translucent and vegetables begin to soften.

2. Add in chicken broth, thyme, oregano, and basil. Bring to a boil, lower heat and let cook for 5-7 minutes and then add in the chicken and carrot noodles. Cook the noodles for about 5 minutes or until they soften.

3. Ladle soup into bowls and enjoy!

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Jennifer says:
Definitely YAY for soups!
I am saying YAY x 10 to spiralized noodles in soup! This looks fantastic and soso creative. I really need to get myself one of these spiralizers!
Yay - you definitely do need to!!
Barb says:
Faux Pho....or subtitled..."Oh I love my spiralizer..yes I love my spiralizer!!!" Tonight I spiralized 1 1/2 small zucchini into 2C of what looks like noodles. I took 1C and put them in the bottom of my Chinese soup bowl...covered them loosely with dehydrated kale, then submerged all with leftover turkey soup that I doubled in quantity by adding extra chicken broth...leaving me with some chunks of turkey...lots and lots of veggies in a fragrant broth that I could slurp from the bowl at the end. I estimate there was probably 2C of veggies..and the zucchini "noodles" were al dente, as the only cooking they had was briefly inside the warm soup broth...Yummy!!!!! I have all sorts of ideas now for my spiralizer!!!
That sounds delicious!! Yummy.
Yay, yay, yaaaaaaay! This look awesome, Ali!
laurengrier says:
Um, this is so creative, Ali!! Love soup and noodles!!
emilyhein727 says:
How do you spiralize carrots? The ones I buy at the store are so small, lol I don't even think they would fit. I guess I'd just have to try it!
Check out this video, but yes - the carrot needs to be a certain diameter, unfortunately! It's tough to find large enough carrots, but keep your eyes open!
Amber says:
I went by my local farm store and just happened to see the biggest carrots I've ever seen! I grabbed 2 bunches and brought them home just to usemail with the spiralizer. They're purple and yellow though, not the classic orange
Vicki says:
Just made this's so good. Hubby says it tastes just as good as "regular chicken noodle soup".
Vicki says:
Tried this soup was so good and easy to make. Hubby said it was just as good as my "regular chicken noodle soup".
Angela says:
Can it be frozen? I just got two nice carrots to spiralize but it isnt quite cold enough in Florida for soups yet.
Natalie says:
I just made this soup for our lunch. I added some zuchini noodles as well. It was delicious and filling on a snowy day like today!

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