My go-to chicken soup has, for quite some time, been the Thai Chicken Soup on this site. I love how it’s creamy and comforting, with just a touch of heat – if I’ve got a cold, or I’m just feeling a little run down, it’s the perfect pick me up. It keeps so well in the freezer, that I nearly always have some stashed in there for those dreary soup-needed kind of days. But there’s a new kid in town: my version of a Paleo Chicken Noodle soup! Let’s face it, you can never have too many chicken soup recipes.
I’ve taken all the things I love about my Thai Chicken Soup – the combination of creaminess and warming spices, this time with a Moroccan spice blend – and made it even better by adding “noodles”. Yes, noodles. But not the tummy-owwie-inducing kind. These are made from summer squash using my awesome vegetable spiralizer. You can see it in action here, turning white sweet potatoes into noodles for my Paleo Alfredo dish.
How to make the “noodles” for your Moroccan Spiced Paleo Chicken Noodle Soup
The trick to making noodles for this soup is not to let them get too long. You can see in the picture above of my vegetable spiralizer in action that it will make almost one continuous set of noodles from an entire vegetable if you let it. What I do for this Paleo Chicken Noodle Soup is use kitchen scissors to snip off my noodles every 4 inches or so. That way, you get noodles long enough for soup slurping, but not so long that they splash soup everywhere while you’re eating!Print
Moroccan Spiced Chicken “Noodle” Soup
This Paleo Chicken Noodle Soup is packed with flavor and the gentle warmth of Moroccan spices. This is comfort in a bowl: stash some in your freezer!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- 1 tbl avocado oil
- 1 onion,diced
- 2 cups mini sweet peppers, sliced in rings
- 4 tsp Moroccan spice blend (Ras El Hanout)
- 2 cups no salt added diced tomatoes
- 2 – 3 cups coconut milk
- 3 cups chicken broth
- 1 cup pumpkin puree OR sweet potato puree
- 2 cups leftover roast chicken
- 2 yellow squash or zucchini, made into noodles with a vegetable spiralizer
- To taste: salt and red pepper flakes
- 4 cups fresh spinach
- Add the avocado oil to a large dutch oven over low-medium heat. Add the diced onion and sliced peppers and soften them for 5 minutes.
- Stir in the Moroccan spice blend and cook for a few minutes, until fragrant.
- Add the diced tomatoes, coconut milk and chicken stock. Turn up the heat and bring the pan to a simmer: don’t boil as this will separate out the coconut milk.
- Season to taste with salt and, if using, red pepper flakes. Stir in either the pumpkin puree OR sweet potato puree to thicken. Bring back to a simmer.
- Add the chicken and summer squash noodles. Cook until the chicken is heated all the way through and the noodles have softened, about 5 minutes.
- Before serving, stir in the fresh spinach and let it wilt slightly.
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Oh yum, this looks like my cup of soup! Love pumpkin, spiciness & anything from my spiralizer too. Bonus: every child who sees it in action thinks it’s awesome! Auntie cred. 🙂
Yay auntie cred! 🙂
This sounds delicious! I’m a big soup eater and love Moroccan spice combinations. I can’t wait to try this out.
If I wanted to wing this without the specifically mentioned Moroccan spice blend, what combination could I use? Thanks! Looks delish!
Every blend is slightly different, but my friend Peter has a version that he mixes himself – here’s his recipe: http://strictlypaleoish.com/2012/12/09/ras-el-hanout/ 🙂
And how do you make noodles if one doesn’t have an awesome spiral machine?
Use a julienne peeler like this one OR use a normal vegetable peeler to shave off thin, flatter “noodles” shapes.
I`m Still confuse the Original Soup recipe is Italian or Thai recipe.That looks so good…and healthy too! I am intrigued by thsoe noodles…they look great!
Made this tonight for dinner and it was awesome! Posted some pics on FB and directed folks back to this page. Thanks for the great recipe!
Yay! Thank you for letting me know and sharing!
Made this soup this week and it was super yummy. Only changes: 1) I was too lazy to bother with the squash noodles and it turned out fine without. 2) I used the whole can of pumpkin puree. 3) While I was slurping down a bowl of this deliciousness, I accidentally left the soup pot on the burner so the whole thing thickened up quite a bit. I just added more bone broth and it was fine.
Put leftovers in the fridge and freezer. Just finished a satisfying bowl for breakfast.
This recipe is definitely a keeper!
Yup, I throw in the whole can and often skip the noodles too.. for the same reason 😉 Glad you are enjoying it, this is one of my favorites!
Made this soup for dinner the other night and it was really good. Had it again, as leftovers two days later, and it was even better. Thank you for this outstanding recipe. It will definitely be in regular rotation at our house.
Glad you enjoyed it 🙂