Paleo chicken zoodle soup
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5 from 1 vote

Paleo chicken zoodle soup

A quick, healthy and hearty soup the entire family will enjoy.
Servings: 6


  • 64 oz organic chicken stock (two, 32 oz containers)
  • 1 whole, roasted chicken cleaned (I purchase from Earthfare or Harris Teeter)
  • 4 medium zucchini
  • 4 carrots chopped
  • 1 yellow onion chopped
  • 1 bag frozen cauliflower rice
  • 4 celery hearts chopped
  • 8 oz white mushrooms sliced (optional)
  • ground black pepper to taste
  • himilayan sea salt to taste
  • 1 ½ tbsp minced garlic sub garlic powder to taste


  • Turn stove to medium heat. In a stock pot add the chicken broth.
  • Clean roast chicken and add to broth.
  • Chop all veggies and add to soup.
  • Add frozen riced cauliflower and bring to boil. Then reduce to simmer. Add salt, pepper and garlic to taste.
  • Spiralize zucchini and add to soup. Continue to simmer an another 20 minutes before serving.