It's that time of year again! Are you a chicken noodle soup fan? You should really try this noodle-free version!

Noodle-Free Chicken Soup

It’s fall…technically anyway. If you live in Texas, it’s more like extended summer right now, what with the 95 degree temperatures!

Normally, I don’t pull out my chicken soup recipe until at least mid-November, but we had a “crisp” 80 degree day, so I decided to make an exception.

It's that time of year again! Are you a chicken noodle soup fan? You should really try this noodle-free version!

The only problem? Last time I made chicken soup, it involved noodles and parmesan. I’ll be honest-chicken soup is something my Grams did very well. And she passed her recipe (homemade egg noodles and all) to my mom, who passed it to me. But egg noodles definitely were a no-go…and I wasn’t sure if zoodles (or even sweet potato noodles) would hold up.

I omitted them just to be safe, and you know what? I don’t miss them. Not.At.All. Even Ish said that this was the best soup he’s ever had.

World’s Best Chicken Noodle Soup

Noodle-Free Chicken Soup

It's that time of year again! Are you a chicken noodle soup fan? You should really try this noodle-free version!


  • 1 Tablespoon ghee
  • 4 cloves garlic, grated
  • 1 yellow onion, chopped
  • 1 roast deli chicken, de-skinned, and de-boned
  • 6 cups bone broth
  • 4 carrots, chopped
  • 1 celery heart, chopped
  • 1 Tablespoon oregano
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons pepper
  • Dash nutmeg (trust me!)
  • 3 large bay leaves
  • 2 drops Rosemary Essential Oil or 1 Tablespoon dried Rosemary
  • 1 bushel curly kale, de-stemmed and shredded


Turn your slow-cooker on to high and add your ghee. Use a pastry brush to spread it around.

Once your ghee is melted, grate in your in the garlic using a microplane. Evenly chop your onion and add it as well. Allow the garlic and onion to work until fragrant (this is great time to shred your chicken!).

Add your remaining ingredients, except your Essential Oil and the kale.

Switch your crockpot to low, and cook for 6-8 hours. 30 minutes prior to serving, add your Essential Oil and your shredded kale.


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Y’all. This recipe literally takes 20 minutes from start to finish (hands-on time). And if you use a veggie chopper and a mandoline, you can cut that time in half.

I also used Rosemary Essential Oil, which is classified as a GRAS oil because I was completely out of dried Rosemary. And you know what? It was really, really good!

A few of my fellow paleo peeps also suggested that if you wanted to try zoodles in your soup, you could add them about 5 minues before you want to eat.

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4 thoughts on “Noodle-Free Chicken Soup”

  1. I love it when recipes gets changed up a bit!! This would be perfect for the Fall season, my family would love it!! Thank you for sharing at the #HomeMattersParty !!

    1. You’re super welcome! My hubby is addicted! This and Kalua Pig are on the menu every week now!

  2. Good Morning Brea!! Just popping in to let you know your post has been picked as a feature at the Welcome Home Wednesday Link Party! Stop by this morning to see your feature and link up! Don’t forget to grab your “Featured Button” too!

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