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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.