Chicken Noodle Soup | Chicken noodle soup made with roasted chicken, a rich bone broth base, and lots of options for gluten free or paleo noodles. |

Chicken Noodle Soup

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 12 servings


  • 3 carrots
  • 2 celery stalks
  • 1 small onion
  • 3 Tbsp olive oil
  • 1/2 tsp salt, plus more to taste
  • 1 weeknight roasted chicken recipe, meat only*
  • 128 oz chicken broth or chicken bone broth
  • 1/2 tsp thyme
  • 1/2 tsp pepper
  • 1 tsp turmeric
  • 18 oz noodles of choice**


  1. Wash and chop carrots and celery. Peel and dice the onion. Set aside.
  2. Heat olive oil in a large pot over medium heat. Saute carrots, celery, onion, and 1/2 tsp salt until the vegetables are soft, stirring occasionally.
  3. Stir in the chicken and broth then thyme, pepper, turmeric, and any additional salt to taste depending on how salty your broth is.
  4. Bring to a boil then reduce heat to a simmer for about 10 minutes, or until flavors are well combined.
  5. Return pot to a boil use the soup to cook the noodles according to the package instructions.
  6. Serve and garnish with fresh thyme, if desired.


*After stripping the meat, either freeze the carcass to make bone broth later or use it now to make the bone broth for this recipe.
**I used RP’s gluten-free fusilli since I wanted to try it out but if you need a strict paleo option, my favorite pasta is Cappello’s brand. Their fettuccine would be a perfect option, especially if you cut it into shorter strips first. Budget-friendly options would be to use a cheaper gluten-free noodle or substitute the noodles all together with rice, cauliflower rice, diced potatoes/sweet potatoes, forgo the noodles completely and enjoy a bowl of chicken soup, or try my recipe for chicken and dumplings instead.