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Living Well Mom

I help moms with simple, natural ways to look after their families. Find recipes, fun stuff for kids, and simple DIY ideas. Plus natural solutions made easy peasy!

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Nourishing Paleo Chicken Soup

By Erika in Paleo

chicken recipes dairy-free gluten-free grain freeThis post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe
Pinterest graphic for paleo chicken noodle soup

Few things are as soothing and comforting as a bowl of homemade chicken soup. With garlic, ginger, and turmeric, this Nourishing Paleo Chicken Soup recipe can help you warm up and feel better when you are feeling under the weather!

This soup truly is amazing, in so many ways. First of all, your entire family will love this simple paleo soup. It’s kid-approved and even picky eaters love it!

My kids gobble up this nourishing meal and ask for more, every time—even though it’s filled with vegetables. 😉

bowl of hearty nourishing chicken soup in a white bowl on white napkin with garlic and carrots this idea now...

You don’t need to wait until you’re sick to make this one. There are just some days when I’m in the mood for chicken soup, and this is my go-to recipe every single time!

It’s fairly quick and easy too; you can have dinner ready within an hour (or even less if your chicken is already cooked).

Bowl of paleo chicken soup with garlic in the background

Hearty Paleo Soup

This paleo chicken soup recipe has a lot of yummy, good-for-you ingredients. But let’s take a minute to talk about what this soup doesn’t have.

My soup recipe is gluten-free, grain-free, and dairy-free! This means it can be enjoyed by almost anyone.

This paleo chicken soup also has an amazing combination of spices and vegetables. It’s a wonderful way to get nutrients into your family’s diet.

Bowl of whole30 chicken soup with celery and carrots

A Twist on a Classic Staple

I grew up with the canned chicken soup as our “sick food” and never really liked it. Those squishy noodles and tiny chunks of flavorless chicken are really kinda gross when you think about it. For years, I avoided chicken soup because of that.

Then my best friend introduced me to her family’s chicken soup recipe. She’s Filipino and includes some of her favorite spices and flavors in her soup, like soy sauce and extra extra garlic. She has no hesitation about putting two whole bulbs of garlic in her soup!

Paleo soup with 2 bulbs of garlic, chicken, carrots and celery

Now me? When I met Allie, I had never used real garlic, only garlic powder. Needless to say, Allie fixed that quickly and I now love garlic almost as much as her.

Anyways, when Allie made her chicken soup for me a couple of years ago, I was amazed at how incredibly delicious it was. She gave me the recipe and I’ve made it many times since.

But when I had to cut out grains and soy from our diet a few months ago, I knew I had to rework that chicken soup recipe to fit. I wanted something that would incorporate my friend’s flavorful recipe, but stay true to what we could eat.

White bowl filled with a soup that has chicken, broth, and veggies

After two+ months of testing, this is the result – a chicken soup that is so good and so nourishing, we call it Nourishing Chicken Soup.

And just to prove how good it is, all four of my kids gobble up this soup and ask for more, even after eating it once or twice a week for several weeks while I’ve been perfecting the recipe!

Ingredients in This Paleo Chicken Soup

Chicken soup with celery, carrots, and garlic in the background

This soup is delicious thanks to the addition of simmered vegetables and spices coupled with chunks of flavorful chicken. Some of the ingredients in this paleo soup are:

  • Chicken. I recommend purchasing organic chicken when you can. For this recipe, you can use white meat, dark meat, or even add a whole chicken!
  • Organic Chicken Broth or Bone Broth Again, I highly recommend purchasing organic broth if you can – you may be surprised to see how many additives are in the non-organic versions!
  • Vegetables. This paleo soup recipe calls for several different vegetables including onion, celery, carrots, and cauliflower. These veggies will keep your soup filled with fiber, minerals, and other nutrients.
  • Herbs and spices. Remember what I said about Allie showing me how to make a soup flavorful? This is where all of that comes into play! This hearty chicken soup has a fantastic blend of spices and herbs that will make this the best soup you’ve ever tried.

The Importance of Garlic

2 bowls of paleo soup with chicken, garlic, carrots, and celery

Garlic is essential in this Nourishing Chicken Soup recipe, not only because it adds to the flavor profile, but because it has tons of nutrients.

Yummy paleo chicken soup in a white bowl with chunks of chicken and vegetables

Either way, when you combine all of that with chicken, vegetables, and a few choice herbs and spices, you have a powerhouse meal that is nourishing for your whole family.

Enjoy!

Print

Nourishing Chicken Soup

A bowl of food on a table, with Chicken and Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 41 reviews

This easy family-favorite chicken soup is packed with ingredients and nutrients that are both nourishing, warming, and delicious!

  • Author: Erika Bragdon
  • Cook Time: 45 mins
  • Total Time: 45 mins
  • Yield: 8-10 servings 1x
  • Category: soup
  • Method: cook
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 2–3 lb chicken thighs, breast, or a whole chicken
  • 4 cups organic chicken broth
  • 6 cups water
  • 1/2 cup onion, chopped
  • 1 tsp fresh ginger, grated
  • 3–4 cups carrots, chopped
  • 2–3 cups celery, chopped
  • 6–8 garlic cloves, minced
  • 1 tsp ground turmeric
  • 1 head of cauliflower
  • 1 tsp fish sauce
  • 1/2 Tbsp basil
  • 1/2 Tbsp parsley
  • 3 Tbsp coconut aminos
  • 1.5 tsp sea salt, more or less to taste
  • 1/4 tsp black pepper, more or less to taste

Instructions

  1. Fill a large pot with water. Add the chicken and bring to a boil. Reduce heat and simmer for about 30 minutes or until fully cooked through. Remove the chicken and set aside.
  2. While the chicken is cooking, you can cut up the vegetables.
  3. Add the broth and 6 cups of the water the chicken was cooked into a large stock pot. Add the onions, ginger, carrots, celery, garlic, and turmeric. Bring to a boil, then reduce heat to medium and cook, covered, for about 10 minutes.
  4. While the broth and vegetables are cooking, cut up the cauliflower and pulse several times in a food processor until it resembles grains of rice. If you don’t have a food processor, you can just cut it up into small pieces.
  5. Shred the chicken and add the chicken and diced cauliflower to the pot, along with the remaining ingredients: fish sauce, basil, parsley, coconut aminos, sea salt, and pepper.
  6. Bring the soup to a boil, then lower the heat and simmer, covered, until the vegetables are tender. Adjust the salt and pepper to taste.

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collection of hearty chicken soup pictures

Copyright © Living Well Mom. All content and images are copyright protected. Please do not use my images without prior permission. If you would like to republish this recipe, please re-write the recipe in your own words. Alternatively, you may link back to this post for the recipe.

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    Filed Under: Paleo, Recipes, Soup Tagged With: chicken recipes, dairy-free, gluten-free, grain freePublished on April 24, 2020

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    About Erika

    Erika Bragdon is a flower essence practitioner and a second-generation homeschooling mom with 3 kids at home and 1 in college. She enjoys her chickens, goats, and gardening on a small farm in New Hampshire, and is passionate about sharing flower essences and more ways to renew body, mind, and soul with moms.

    Comments

    1. Ellen Christian says

      January 11, 2016 at 6:04 pm

      I made a paleo chicken soup tonight for dinner. I’ll have to try it with turmeric next time. Thanks!

      Reply
    2. valmg @ From Val's Kitchen says

      January 12, 2016 at 6:00 am

      Chicken soup makes frequent appearances in my house. I do make a brothy version occasionally but the creamy is the hands down favorite in my housel

      Reply
    3. dawn says

      January 12, 2016 at 12:52 pm

      this recipe so reminds me of home. my granny used to make this soup and we lovedd when she did.

      Reply
    4. Cathi @ Simple Sojourns says

      January 12, 2016 at 5:02 pm

      This recipe has all the good things a healing bowl of soup needs. And as a vegetarian, it will be simple to exclude the chicken and use vegetable broth in place of the chicken broth. Yum! I can already smell it cooking in my kitchen!

      Reply
    5. Ladena says

      January 12, 2016 at 7:26 pm

      My entire family would love this soup! I like that you add ginger, garlic and turmeric in it. I’m pining it to make it soon!

      Reply
    6. Pam S says

      March 10, 2016 at 9:44 pm

      I made this tonight. It was a hit! Love that I am giving my family all these wonderful foods. I could not find the coconut aminos so I substituted soy sauce. I will definitely make this again.

      Reply
      • Erika says

        March 16, 2016 at 2:50 pm

        I love hearing this. Thanks, Pam!

        Reply
        • Sheri vincent says

          February 9, 2017 at 5:12 pm

          Is soy a good sub for the coconut amigos?

          Reply
          • Erika says

            February 9, 2017 at 5:24 pm

            Hi Sheri, yes it is!

            Reply
        • Vicki says

          February 28, 2017 at 12:12 pm

          Do you have the nutrition breakdown?

          Reply
      • Andrea says

        October 15, 2018 at 9:32 am

        Coconut aminos can be found on the international aisle of grocery store.

        Reply
    7. Amy Newport says

      May 24, 2016 at 12:53 pm

      Delicious! I used my slow cooker. Wonderful combination of textures and flavors. thank you! I love that it is delicious per recipe, and nimble as a base for further yummy ingredients.

      Reply
      • April says

        January 21, 2017 at 9:01 pm

        Will you please share your cooking temperature and time? I’ve read to do the chicken, broth, spices, onion, and celery and then add the veggies the last hour but I’m at a loss for the cook time and temp.

        Reply
        • Erika says

          January 22, 2017 at 11:39 am

          Hi April, the full instructions are at the bottom of the post here: https://livingwellmom.com/easyrecipe-print/39591-0/ This includes the time, temperature, etc.
          Enjoy!

          Reply
    8. Hillary says

      July 22, 2016 at 9:55 am

      I made this tonight and it was amazing! The ginger, turmeric, amino acids, and fish sauce add so much depth to the soup. I will be making this again and again. The changes I made were I didn’t use the stock, I just cooked the chicken in enough water to use for the soup. I also didn’t add the cauliflower. Next time, I might use my emersion blender to blend the soup just a tad, to help thicken it. Oh, and I threw in the celery leaves, chopped, along with some red pepper flakes. I fed my family, along with some friends, and everybody went back for seconds or thirds. Thanks for such a great recipe!

      Reply
      • Erika says

        July 31, 2016 at 10:02 am

        Thanks for the great feedback, Hillary!

        Reply
    9. Kim says

      August 8, 2016 at 8:07 pm

      This soup is AWESOME!!!

      Reply
    10. Connie McKeon says

      August 15, 2016 at 8:34 am

      I rarely post on any sites but this soup deserves a mention. Loved by all members of the family tonight. So tasty! An absolute winner! Thank you.

      Reply
      • Erika says

        August 15, 2016 at 12:37 pm

        Thank you so much, Connie!

        Reply
    11. Hailey N says

      September 20, 2016 at 10:11 pm

      My whole house is sick so I decided to make this and it is AMAZING! Though my two year old won’t eat anything that doesn’t look like a weenie or broccoli, I’m sure when I make it for her when she’s a bit older, she’ll love it too! Great recipe!

      Reply
      • Gina D. says

        August 24, 2019 at 5:31 pm

        I made this today because I wasn’t feeling well. I had leftover rotisserie chicken and I used a white sweet potato because I didn’t have any cauliflower. Other than those changes I made it as is. It was so delicious!! I never would’ve thought to use ginger, turmeric, or coconut aminos in chicken soup. It was super super easy to make. Because I used cooked chicken I think it took me less than 30 minutes. But it tasted like I spent all day in the kitchen!! It was really the best homemade chicken soup I’ve ever had!! Making it again and again. 🙂

        Reply
        • Erika says

          August 27, 2019 at 12:11 pm

          I’m so glad you loved it, Gina! hope you’re feeling better!

          Reply
    12. Michaela says

      September 25, 2016 at 1:12 am

      Hi Erika, can this soup be frozen? Thanks

      Reply
      • Erika says

        September 25, 2016 at 2:49 pm

        I’ve never tried it, Michaela, but I don’t see why not.

        Reply
    13. Andrea says

      October 1, 2016 at 2:21 pm

      this looks delicious. I will make it tomorrow. Do you use fresh or dried parsley and basil?

      Reply
      • Erika says

        October 3, 2016 at 1:55 pm

        I usually use dried herbs because that’s what I have on hand, but you can absolutely use fresh.

        Reply
    14. Lori K Warfield says

      October 22, 2016 at 1:20 am

      Love this recipe! I also think that the tumeric helped with some pain management when I ate it. Now, my new favorite! I made it without the cauliflower and added peas. I forget if peas are Paleo but I just couldn’t give them up since I raised on them in this type of soup! Used dried herbs and all good. I also used a small amount of chicken bone broth and it also made me feel better.

      Yep, this is my NEW favorite!

      Reply
      • Erika says

        October 24, 2016 at 10:00 am

        I love reading comments like this! I’m so happy you love this and were able to make it your own. I consider peas Paleo and that sounds yummy! I’m going to give your idea a try.

        Thanks, Lori!

        Reply
        • Kathy says

          November 2, 2018 at 7:43 pm

          As I work Full time I bought a BBQ chicken & completely took the meat off the carcasse & then broke it all up I cooked all vegies first & added the already cooked chicken approximately 10mins before serving. Just found it quicker for me after full days work.

          Reply
          • Erika says

            November 6, 2018 at 11:26 am

            Thanks for the tip, Kathy. I’m all for faster ways to make this too!

            Reply
    15. Pavel says

      October 24, 2016 at 2:22 pm

      Interesting soup! 🙂 Thanks for recipe! 🙂 Made it tonight – my first chicken soup I ever made :))

      I haven’t got Fish sauce and Coconut sauce … also without Cauliflower … 🙂

      I am eating it right now – is still very hot so can’t really taste it properly … 🙂 to me it seems kind of blend 😀 but I made 4l of it so I guess I underseasoned it :))) …

      I was afraid not to overseason :)) …

      Any ideas what could I have done differently? :))

      Thanks for reciper anyways!! 🙂

      Reply
      • Erika says

        October 24, 2016 at 4:52 pm

        Hi Pavel, you definitely need the fish sauce and coconut aminos for this soup to be amazing. It really makes a huge difference.

        Reply
        • Amy says

          November 1, 2016 at 4:19 pm

          What could you use as a substitute for fish sauce, if you don’t have any? Thank you!

          Reply
          • Erika says

            November 3, 2016 at 2:56 pm

            I would add more salt to taste. Fish sauce is almost like highly concentrated salt. 🙂

            Reply
        • Kelly C says

          October 23, 2017 at 5:19 pm

          What type of fish sauce do you use?

          Reply
          • Erika says

            October 24, 2017 at 10:15 am

            I use RedBoat fish sauce – you can find it on Amazon (this is my affilate link) https://www.amazon.com/Red-Boat-Sauce-Fluid-Ounce/dp/B00K6ZJ1W2/ref=as_li_bk_tl/?tag=livingwellmom-20&linkId=7e0ff939fe3f053962b363e74f97ac84&linkCode=ktl

            Reply
            • Kris says

              November 11, 2017 at 3:00 pm

              Whole Foods carries it in MN

              Reply
    16. Kevin says

      November 1, 2016 at 8:25 am

      So the “fill a large pot with water” to cook the chicken? About how much water? I was thinking enough to cover the chicken plus about an inch or so? I’m a dummy at soups and seem to never get the broth right, so I have to ask.

      Reply
      • Erika says

        November 1, 2016 at 12:10 pm

        Hi Kevin, yes that’s a good amount of water for cooking chicken. Good luck!

        Reply
    17. Melissa says

      November 14, 2016 at 2:02 pm

      I’m wondering if there is a substitute for the fish sauce? Or if I leave it out all together would that be alright? It’s the only ingredient I don’t ave on hand, but I’ll wait to make the soup if it’s a “star” ingredient. Thank you

      Reply
      • Erika says

        November 14, 2016 at 2:09 pm

        You can leave it out, Melissa, and simply increase the salt to your preference.

        Reply
    18. Sylvia Klaker says

      November 22, 2016 at 12:41 pm

      Made this soup over the weekend, as I was looking to make a soup that would help me feel better. This soup is a winner! It’s really tasty and those healthy ingredients went to work, chasing my nagging cough and cold outta me! Many thanks!

      Reply
      • Erika says

        November 27, 2016 at 11:38 am

        I’m happy to hear it, Sylvia!

        Reply
    19. Tara says

      November 27, 2016 at 10:25 pm

      so delicious. the ginger, garlic, turmeric and coconut aminos definitely make it! a perfect post-thanksgiving soup 🙂

      Reply
    20. Alex S says

      November 29, 2016 at 1:29 am

      Made this tonight and it came out great! I’m excited to make it again and spicier for my taste. I used 5 lbs boneless chicken, I like to put my boiled chicken in the kitchenaid to shred it (I highly recommend doing this! So easy!). With more chicken I added 2 cups vegetable broth I had on hand. I didn’t increase the seasoning and I think that it would have tasted even better if I increased the seasoning with the amount of chicken and liquid I used. Next time I want to add some sort of pepper to make it a little spicy, as well as more vegetables to add some more nutrients, maybe peas and kale (though I don’t want to alter the flavour).
      Thanks for this recipe!

      Reply
      • Erika says

        November 30, 2016 at 12:03 pm

        I’m glad you loved it, Alex! Great tips – thanks for sharing.

        Reply
    21. Tara says

      January 6, 2017 at 8:06 pm

      Beautiful soup! I made it with turkey bone broth from Christmas and it was just delicious. It is actually the first soup I’ve ever made from scratch-I gave some to a friend today and she said it was the best soup she’s ever had! Thanks so much for this great recipe

      Reply
    22. Jen says

      February 10, 2017 at 5:55 pm

      Delicious! I had to substitute soy sauce for both coconut and fish oil (just didn’t have it) and it was wonderful – even my kids loved it and they are picky!
      Thanks for sharing this.

      Reply
    23. Susan says

      February 15, 2017 at 3:20 pm

      By “1 cauliflower” do you mean an entire head of cauliflower?

      Reply
      • Erika says

        February 15, 2017 at 3:56 pm

        Yes, 1 head of cauliflower. 🙂

        Reply
        • Susan says

          December 10, 2017 at 10:38 pm

          I’m going to make tomorrow! Have everything but only 2 bags frozen cauliflower rice do you think I could use instead of the fresh?

          Reply
    24. Vicki says

      February 28, 2017 at 12:16 pm

      Do you have the nutritional breakdown for the soup?

      Reply
    25. Melanie says

      April 5, 2017 at 9:49 pm

      Great recipe! Didn’t use the cauliflower, but made it in the pressure cooker and it was AMAZING! Thank you!

      Reply
      • Erika says

        April 11, 2017 at 9:09 pm

        I love the idea of making this in the pressure cooker, Melanie! I have an Instapot and love it! 🙂

        Reply
      • ericka says

        December 12, 2017 at 1:10 pm

        how long did you cook this in the instant pot?

        Reply
    26. Megan says

      April 12, 2017 at 10:42 am

      Made this soup this weekend. I’m 10 weeks pregnant and eat Paleo which has been a bit difficult during this morning sickness phase. I was craving some good chicken soup to help settle my stomach and this recipe was perfect! So many healing ingredients that are Paleo compliant and beneficial to my pregnancy. I think I’ll make it again in the Crockpot to help develop the flavors some more or give myself more time to cook it on the stove so it can simmer longer. Thank you!

      Reply
    27. Scentsy Katie says

      April 30, 2017 at 3:20 pm

      I’m also adding turmeric to a lot of recipes as well as a supplement. With a sick kid this will be on the menu tonight. Thank you for the recipe.

      Reply
    28. April says

      June 1, 2017 at 2:57 pm

      Hi, I want to make this but I’m not understanding if I use the water that the chicken cooked in plus the 6 cups of water plus the chicken broth? Or do I discard the water I cook the chicken in and only use the 6 cups plus the 4 cups of broth when I’m putting it all in together?
      Thanks!

      Reply
      • April says

        June 15, 2017 at 7:46 pm

        Hi, I ended up making my own broth, this recipe is so good!!!! My whole family love it!

        Reply
      • Tracy Wehrmann says

        January 17, 2018 at 8:08 am

        Hi Erika,

        The recipe sounds delicious, but I have the same question as April’s original one about the liquid. Keep all the liquid that the chicken was cooked in and add more or discard the “chicken water”?

        Thanks!

        Tracy

        Reply
        • Kay Lamance says

          March 3, 2018 at 7:43 pm

          Use 6 cups of the water the chicken was cooked in plus the broth, hope this helps.

          Reply
    29. Debi says

      September 12, 2017 at 9:24 pm

      Made this tonight and was simply amazed! Can’t wait to eat the leftovers tomorrow, if it can wait that long! Thank you!!

      Reply
    30. Melissa says

      November 2, 2017 at 10:56 pm

      I made this today in the crockpot. My husband recently started a very strict diet and I am gluten free. My daughter requested soup for dinner so I turned to google and came across your website. This was so yummy. It made the house smell so good. I used half bone broth and half chicken broth. I also sautéed the celery, onions and two cloves of garlic until aromatic. I sprinkled some turmeric on top. I also diced and sautéed the chicken only slightly before dumping in crockpot.I dumped everything including aminos and fish sauce in and turned it on. I had no issue with taste. I omitted the carrots and cauliflower for carbohydrate reasons. Instead I made qinoua on the side and put in the individual bowls based on preference. It was a big hit. My daughter loves it and it totally hit the spot.

      Reply
    31. Lisa Brown says

      November 7, 2017 at 7:56 pm

      Fixed this tonight, and the family loved it. Well done, Erika!

      Reply
    32. Jen says

      November 28, 2017 at 9:31 am

      Hi! Can I substitute noodles for the cauliflower? If so, do you have a suggestion on portion?

      Reply
    33. AllisonA says

      November 28, 2017 at 3:38 pm

      How would I do this in the Instant Pot?

      Reply
    34. Susan says

      January 12, 2018 at 7:26 pm

      This was deliscous! So healthy and so good.
      Thank you for sharing. Super easy too. 5 stars for some reason my phone will only allow 4.

      Reply
    35. Lisa G says

      January 16, 2018 at 10:35 am

      I don’t have the fish sauce. Will this affect the flavor? Should I just make regular chicken soup?

      Reply
      • Erika says

        January 16, 2018 at 3:23 pm

        You don’t have to have the fish sauce. It helps improve the flavor, but it’s not necessary. You’ll probably need to add more salt without it. Enjoy!

        Reply
    36. Jessica says

      January 19, 2018 at 11:31 am

      I am definitely giving this a 5-star- it’s amazing! So tasty, so healthy, so nourishing- everything I would love for a soup to be 🙂 what a blessing- thank you for posting this recipe, Erika.

      Reply
    37. Gordon H says

      January 25, 2018 at 8:35 pm

      Whole family loved the soup, two days in a row!! I appreciate if anyone can share the nutritional info for this recipe…I am a busy Dad and my daughter in Uni is asking me for this (not my forte). I substituted Worcestershire sauce, since there was no Fish sauce in my kitchen. Thanks for providing a delicious recipe.

      Reply
    38. Susanna Jarman says

      January 28, 2018 at 11:29 am

      Could I use rotisserie chicken for this?

      Reply
      • Erika says

        January 30, 2018 at 3:10 pm

        Yes, absolutely. Just adjust your cooking time and don’t add the chicken as early since you don’t want it to overcook. Enjoy!

        Reply
    39. Janet says

      February 11, 2018 at 9:06 pm

      Somebody mentioned this recipe on the Whole30 fb page today. I’ve been fighting upper respiratory illness the last few days and decided to try it out. I went to look for chicken in the freezer but didn’t have any. Instead I found some bone broth and cut up turkey from Thanksgiving so used those. Unbelievably, I had all the other ingredients. We are eating it right now and it is so delicious. Thank you so much!

      Reply
    40. Kathy says

      February 13, 2018 at 7:05 am

      This is my new favorite chicken soup! I made it for my family and another family battling the flu and it was a hit! Delicious and nutritious! I added a lot of fresh spinach a few minutes before serving and that enhanced the flavor, nutrition and look of the soup.
      Thank you!

      Reply
    41. Ces says

      March 15, 2018 at 5:36 pm

      This is a keeper!!!! My toddler inhaled it and it was gone!! Soooo good!! I added more ginger, turmeric, load up on veggies not just what the recipe calls for and put some hard boiled egg on top! Will keep serving this to my family!

      Reply
    42. Kristi says

      April 7, 2018 at 5:42 pm

      I’ve been making homemade chicken my whole adult life. This tops it. Made exactly per the recipe and it was delicious!

      Reply
    43. Lisa says

      May 19, 2018 at 10:32 pm

      Turned out very good, little more salt and basil is all I would do different. I used a roasted chicken I deboned, added a but now flavor.

      Reply
    44. Jennifer says

      May 31, 2018 at 4:57 pm

      I’ve made this recipe multiple times and it has always been delicious! Turmeric and ginger really give it pizzazz and no matter the weather, it always puts me in a good mood 🙂

      Reply
    45. jenny says

      June 22, 2018 at 1:53 am

      yummmm!

      Reply
    46. Jennifer says

      August 30, 2018 at 9:50 am

      I was so relieved to find this Paleo friendly recipe at a time when several members of our household got hit with a cold at the same time. As soon as I added the veggies to the broth for simmering, the aroma began to waft through the house. Our kids noticed. And what’s even more bizarre to me is that we are not a soup family. In my 23 years of marriage, I’ve only made soup a handful of times. Not uncommon to go years in between soup dinners. That is until now. This recipe has earned it’s way into the “regular meals” of our household. First try was a huge success with my picky kids who usually avoid veggies when given the chance. Thank you for this recipe. It brought us all around the dinner table and made us feel warmth where it matters most.

      Reply
    47. Colleen says

      September 21, 2018 at 6:49 am

      Hello, this looks like a great recipe and I plan to cook the soup today. (As soon as my Whole30 compliant chicken broth is ready!) Are the herbs you’re using dried ones or fresh?

      Reply
    48. Amy says

      January 4, 2019 at 12:46 am

      This soup tastes great and I feel good eating it! The perfect meal for a fall or winter day.

      Reply
      • Erika says

        January 7, 2019 at 1:26 pm

        I’m glad you enjoyed it, Amy.

        Reply
    49. Anna says

      January 13, 2019 at 8:41 am

      Yum! I’ve made this twice now. I sauté the onions/garlic/carrots/celery first for a bit more flavor. And I’ve always added shredded chicken that was cooked in the crockpot previously. Delicious! It’s on my regular soup list now 🙂 Has been a great breakfast while on the Whole30.

      Reply
    50. Donna Calvo says

      January 20, 2019 at 10:04 pm

      We loved this soup. I used soy sauce in the place of the fish sauce and some saffron threads in place of turmeric. I used a bag of riced cauliflower from Trader Joe’s.

      Reply
    51. Mary Baldiga says

      February 14, 2019 at 7:11 pm

      I have never written a comment before. THAT WAS THE MOST AMAZING SOUP EVER!!! I have deleted all of my other saved chicken soup recipes. Seriously, amazing!!!

      Reply
      • Erika says

        March 5, 2019 at 8:41 am

        I’m so glad you enjoyed it, Mary. Thanks for your kind words!

        Reply
    52. Kate says

      March 6, 2019 at 4:18 am

      Best recipe ever ! So tasty!

      Reply
    53. Megan says

      March 10, 2019 at 4:19 pm

      I don’t eat meat, but I have made this for my partner many times while he’s sick. He seems to really enjoy it, as he eats bowls at a time. Ingredients are wonderful and it always smells good. 🙂

      Reply
    54. Destiny says

      July 25, 2019 at 1:45 pm

      My family is recovering from a stomach virus so I hesitantly made this for my family. I didn’t expect my kids (8,6,5,2) would eat anything with these ingredients! But I was surprised it was so tasty and the kids slurped it up with a little encouragement. We did add noodles and extra soy sauce. We also had no fish sauce, so left out. Yummy soup!

      Reply
      • Erika says

        July 29, 2019 at 9:25 am

        I’m glad you enjoyed it! I hope everyone is back to normal now.

        Reply
    55. Mary Baldiga says

      October 13, 2019 at 1:47 pm

      I’ve been making this soup for a while – it is amazingly delicious! When I went to make it again today, I noticed you can make double or triple and the calculations are made for you! I LOVE that! I am easily distracted! This time I am going to add some brown rice, per my son’s request. Thank you for your delicious recipe!!

      Reply
      • Erika says

        October 17, 2019 at 10:25 am

        Aww thank you, Mary!

        Reply
    56. Sharon says

      February 3, 2020 at 12:10 pm

      I love this recipe and have prepared it twice but now I want to try in my Instant Pot. Have you experimented with your soup in Instant Pot.? The nice thing about this option is you can start with frozen chicken to save time (if like me you forget to thaw chicken)..
      Thanks!

      Reply
    57. Carey BAKER says

      February 24, 2020 at 3:04 pm

      My husband cane down with the flu so I thought I’d try this. The recipe was amazing and he had no idea tumeric and ginger were in it. My girls loved it was well. Thank you!

      Reply
    58. Miranda says

      March 24, 2020 at 7:51 am

      Yum! Do you have the nutritional information for this recipe? Thanks so much!! Have a happy & healthy day!

      Reply
      • Erika says

        March 24, 2020 at 9:38 am

        Goodness, I thought we had updated this recipe with the nutritional info. I will do that today. Thanks for bringing this to my attention, Miranda! Have a wonderful happy & healthy day yourself! 🙂

        Reply
    59. Kellie says

      October 9, 2020 at 11:28 am

      This was SO GOOD! Absolutely delicious! Will make it again. I added gf noodles instead and servers it with some gf sourdough. Loved the hint of ginger and turmeric. Thank you for the recipe!

      Reply
    60. Janet says

      May 22, 2022 at 11:47 pm

      Loved the additional ingredients I haven’t seen before like coco aminos & fish sauce! Added great flavor!

      Reply
      • Erika says

        August 15, 2022 at 4:53 pm

        I’m so glad you loved this soup! Thanks for the great feedback. 🙂

        Reply
    61. Georgia says

      September 2, 2023 at 5:37 am

      Is there any certain way you recommend keeping this and reheating?

      Reply
      • Erika says

        September 26, 2023 at 2:05 pm

        Hi Georgia, store this in the fridge for up to 5 days. You can reheat in the microwave or heat up on the stove in a saucepan.

        Reply

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