Chicken "Noodle" Soup

9 40 1215
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 1
Chicken "Noodle" Soup
Health Highlights
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 1215
Calories from fat 626
Calories from saturated fat 309
Total Fat 70 g
Saturated Fat 34 g
Trans Fat 0.0 g
Polyunsaturated Fat 10.2 g
Monounsaturated Fat 17.8 g
Cholesterol 217 mg
Sodium 5144 mg
Potassium 4942 mg
Total Carbohydrate 61 g
Dietary Fiber 19.3 g
Sugars 34 g
Protein 96 g

Dietary servings

Per Portion

Meat 4.1
Vegetables 15.1

Energy sources