Paleo Chicken Noodle Soup with Spinach (Gluten Free, Paleo, AIP)
 
Prep time
Cook time
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Comforting, delicious, chicken noodle soup that is not only gluten free but also grain free and dairy free! Plus it is full of vegetables to make it a perfect healthy meal!
Author:
Recipe type: Soups, Main Course
Cuisine: American, Healthy
Serves: 4
RecipeIngredients
  • 1 tbsp olive oil or avocado oil or coconut oil
  • ½ of a red onion, chopped
  • 2 celery stalks, chopped
  • 1 medium size carrot, diced
  • 1 cup mushrooms sliced
  • about 1 tsp sea salt
  • About 1 tbsp fresh ginger, chopped very fine or grated (about 1 inch by ¼ inch piece)
  • 1 tsp fresh garlic, chopped fine (optional)
  • 1 green serrano chillies, chopped fine (optional - omit for AIP)
  • 6-8 whole black peppercorns (omit for AIP)
  • 6 cups water
  • 1.5 lb of chicken thighs
  • 2 cups additional water
  • 1 cup broccoli florets or 1 cup scallions, chopped
  • 2 cups fresh spinach leaves, roughly chopped
  • 12 oz pack of dried sweet potato noodles
  • ¼ cup fresh parsley or cilantro (optional)
  • freshly ground black pepper as needed (omit for AIP)
  • additional sea salt as needed
RecipeInstructions
Instant Pot Instructions:
  1. Set the Instant Pot to Saute mode. Add the oil. Let heat for 1 min and then add the onions, celery, carrots and mushrooms. Stir fry for 2 mins. Then add the salt, ginger and garlic and chillies (if adding). Add the whole peppercorns(if adding) Stir for another 30 secs. Then add the chicken pieces and the water. Close the lid on the Instant Pot and set valve to sealing position. Press Pressure Cook button and set time to 10 mins. Release steam carefully and once the valve goes all the way down, open the lid. Using a slotted spoon, transfer the chicken pieces into a bowl and add the additional water. Let cool for a few mins and then shred the chicken pieces using your hands.
  2. Add the chicken pieces and the water back into the Instant Pot along with the noodles and the spinach, broccoli, mushrooms and the fresh parsley or cilantro(if adding). Place lid partially covering it (do not start pressure cook) and cook again for 3 mins. Add freshly ground pepper(if adding) as needed and check for seasoning and serve soup warm!
Stove Top:
  1. Heat a large cooking pot with the oil. Let heat for 1 min and then add the onions, celery, and carrots. Stir fry for 2 mins. Then add the salt, ginger and garlic (if adding). Stir for another 30 secs. Then add the chicken pieces and the water. Cover the pot (leaving a small vent open) on low heat for 20 mins.
  2. Turn heat off and open pot and transfer chicken pieces to a bowl. Keep aside to cool and then shred the chicken pieces.
  3. Meanwhile, heat another large cooking pot with water. When it starts boiling, add the noodles to it and let cook for about 4 mins on medium heat. Then drain the noodles carefully using a large strainer. Rinse the noodles once with cold water.
  4. Add the noodles to the soup pot along with the shredded chicken pieces and the spinach and the parsley (if adding). Cook on low simmer uncovered for 2 mins until the spinach gets cooked. Turn heat off and add freshly ground pepper (if adding)as needed and check for seasoning. Serve warm!
Notes
If you are making the soup in advance, I recommend you cook the noodles separately (following the package directions) since that is the best way to cook them. Drain and rinse once with cold water and keep aside and add to the soup just before serving.
You can use kitchen shears to cut the noodles into smaller lengths before serving to make it easier to serve and eat.
You can add any additional herbs like thyme and or rosemary too.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/12/paleo-chicken-noodle-soup-spinach-gluten-free-paleo-aip.html