Chicken "Noodle" Soup

9 40 1269
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 1
Chicken "Noodle" Soup
Health Rating
GAPS Diet: Stage 1 and beyond


2 tbsp Coconut oil (Can swap with chicken fat (skimmed top of chilled broth), butter or ghee)
1 cup chopped Yellow onion (up to 2 cups)
1 cup diced Carrots (up to 2 cups)
1 bunch Parsley, Italian, fresh (to taste)
4 cup Chicken broth (stock) (up to 6 cups)
3 medium Zucchini (up to 4)
2 cup shredded Chicken, cooked (or chopped)
2 clove(s) Garlic (up to three)
1 tsp Salt and pepper (to taste)


  1. Saute onions and carrots in your choice of fat until onions begin to turn translucent.  Add Parsley (however much you want!  I used about 1 Tbsp dried).

  2. Add broth, bring to a boil.

    Meanwhile, prepare zucchini into noodles - thick by slicing the zucchini into desired size of strips or nice and thin (more like actual noodles) with a julienne slicer!  This time I did thick, but I think we prefer the thing ones with the julienne slicer.

  3. Once carrots are tender, add zucchini and simmer (covered or uncovered, whatever you prefer!) until zucchini are tender (time varies on size of zucchini 'noodles').

  4. Add chopped chicken and garlic, bring back to a boil and then turn heat off!  Cover and let sit 5-10 minutes.  
  5. Salt and pepper to taste!


To make AIP friendly omit: Pepper

Nutrition Facts

Per Portion

Calories 1269
Calories from fat 631
Calories from saturated fat 322
Total Fat 70 g
Saturated Fat 36 g
Trans Fat 0.1 g
Polyunsaturated Fat 10.0 g
Monounsaturated Fat 17.4 g
Cholesterol 251 mg
Sodium 4333 mg
Potassium 3825 mg
Total Carbohydrate 62 g
Dietary Fiber 17.5 g
Sugars 29.5 g
Protein 98 g

Dietary servings

Per Portion

Meat 4.1
Vegetables 15.1

Energy sources