There isn’t a meal that’s comforting on a cold day quite like a bowl of Chicken Noodle Soup. However if you’re eating paleo, grain/gluten-free, noodles are a big no-no since they are packed full of wheat and you can’t just pick them out, since those pesky noodles contaminate the whole pot!
My Paleo Homestyle Chicken Noodle Soup is jam packed with lots of delicious homemade grain-free noodles and will have everyone asking for seconds.
Of course making homemade noodles from scratch are more work. But trust me, it’s totally worth it.
My Paleo Pasta Dough makes such light and fluffy homemade noodles, nothing like the dense heavy replacements you’ve had in the past.
- Bring a large-size pot of salted water to a boil.
- Divide the pasta dough into 4 equal portions. Using additional tapioca starch as needed to avoid sticking, roll out the dough to roughly ¼ inch thick. Use a pizza cutter or knife to cut noodles roughly ½ x 2 inches.
- Boil the noodles for 7 minutes, drain, and rinse with cold water. Set aside.
- In a large pot over medium heat, melt the ghee. Sauté the chicken pieces, carrots, onion, celery, and garlic until the chicken is browned and the vegetables are soft, about 5 minutes. Add the chicken broth and simmer until the chicken is cooked through, about 10 minutes. Reduce the heat to low, add the cooked noodles, and simmer for a few minutes to heat through. Season with salt and pepper.