Chicken Noodle-less Soup {Whole30, Low Carb, GF, Paleo, Low Cal}

A Paleo twist on classic chicken noodle soup, this low carb Chicken Noodle-less Soup is packed with wholesome and comforting ingredients! Gluten Free + Paleo + Low Calorie + Whole30 + Low Carb

One of my all time favorite things to make in the fall is chicken soup. It reminds me of my childhood growing up and the smell of Mom’s Chicken Noodle Soup coming from the kitchen. Chicken noodle soup, chili and pumpkin are probably the two things I think of most when I think of fall memories.

And Mom always said anytime you’re sick or have a head cold, eat chicken noodle soup to get better. I’m sure that must be an old wise tale. I can’t imagine how something as simple as chicken noodle soup would actually cure a head cold. I wish they really would. Head colds can be the most miserable feeling.

The crazy thing is that even though I don’t really believe in all those voodoo old wives tales I still eat chicken noodle soup every time I have a cold. Like a few weeks ago when my acupuncture guy said my energy levels were low & I was probably fighting something but  didn’t believe him. I honestly thought I was just tired. Then a few days later…BOOM.

I woke up and felt like my head was about to explode from sinus jam. So I did what I always do. Take a ton of zinc, vitamin C and eat chicken noodle soup. But this time there was just one problem.

What to do about the noodles? I had some pre-packaged noodles in the pantry for chicken noodle soup, but after seeing all the suspect ingredients and sodium I decided to ax the noodles. I’m also following a Paleoish diet right now. I’ve always had a lot of digestive issues, but experienced a ton more this year from my foot injury and probably stress.

Based on the advice of my acupuncture guy, I eliminated sodium, sugar, grains and anything sprouted from my diet until things calm down. It’s going on week 3 and I have to say I’ve seen significant improvement in my stomach bloating.

I used to bloat up like a 9-month pregnant lady anytime I ate anything. That is no longer happening and I have much less discomfort (I know now this was a result of my Hashimoto’s disease and undiagnosed gluten intolerance).

I’m not sure how long I will actually stay on this diet, but I’m feeling so good I may keep doing it for awhile. I dunno. But so we’re back to the dilemma of the noodles. I decided to substitute them with spaghetti squash and it was delicious. I threw all the soup ingredients and chicken breast in the crockpot on low in the morning before going to the gym.

A few hours after I got home, I roasted the squash in the oven.  It was about two hours before dinner. Once the squash was done, I let it cool a bit then forked it out of the skins (to make it spaghetti like). I added it to the crockpot to let it mingle with the soup for 30 minutes or so then had myself a lovely bowl of noodle-less soup.

Chicken Noodle-less Soup

This chicken noodle-less soup is a modern twist on a traditional favorite. It hearty, packed with healthy vitamins. The spaghetti squash lightly thickens the soup mimicking the noodle.

This is the perfect fall or winter warm you up meal and tastes just like your Mom’s Chicken Noodle soup too. Hope you enjoy! I see the foot doctor later today. Wish me luck! Hoping for positive news.

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Chicken Noodle-Less Soup

A modern Paleo twist on classic chicken noodle soup, this low carb Chicken Noodle-less Soup is packed with wholesome and comforting ingredients! Gluten Free + Paleo + Low Calorie + Whole30 + Low Carb

Author Skinny Fitalicious

Prep Time 20 minutes

Cook Time 7 hours 45 minutes

Total Time 8 hours 5 minutes

Servings 6 servings

Calories 188 kcal

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Ingredients

• 1 spaghetti squash
• 2 chicken breasts
• 1 cup carrot cleaned and diced
• 2 cups celery cleaned and diced
• 1 tsp basil
• 2 tsp oregano
• 3 bay leaves
• 6 cups organic low sodium chicken broth
• salt and pepper to taste

US Customary - Metric

Instructions

1. Add all ingredients to a slow cooker (except spaghetti squash) set to low.

2. After 6.5 hours in the slow cooker, preheat the oven to 425 F. Prepare a baking sheet with parchment paper. Slice the spaghetti squash in half, lengthwise. Remove the seeds and place on the sheet pan flesh side up. Spray with olive oil, salt and pepper then flip them over so the flesh side is down on the pan. Cover each half with foil. Bake 45 minutes.

3. Remove spaghetti squash and cool on the pan 5-10 minutes then using a fork, shred the flesh of the spaghetti squash away from the skin. Add the shredded squash to the slow cooker.

4. Cook another 30 minutes to alow the spaghetti squash to soften more.

5. Serve and enjoy!

Recipe Notes

• 1 serving is approximately 1 1/2 to 2 cups
• My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
• If you love this recipe, check out my cookbook for more delicious, low calorie recipes!

Course Dinner, Lunch

Cuisine American, Dinner

Keyword chicken noodle soup, chicken soup, crockpot, easy, gluten free, healthy, low carb, no noodle, noodleless, Paleo, slow cooker, soup, spaghetti squash, Whole30

Recipe Video

Nutrition facts per serving (1serving)

Calories 188 kcal

Fat 4 g

Saturated Fat 1 g

Cholesterol 48 mg

Sodium 227 mg

Potassium 811 mg

Carbohydrates 17 g

Fiber 3 g

Sugar 6 g

Protein 22 g

Vitamin A 3930 %

Vitamin C 6.6 %

Calcium 76 %

Iron 1.5 %

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What I Used For The Recipe

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.