Comforting Chicken Noodle Soup (Paleo, AIP, 21DSD)

This week has finally slowed down for me after many hours of work and baking! I had a great tasting at Crossfit Wingman in Agawam, MA last night during their Friday Night Lights 15.5 throwdown. If you live in western mass you should really check out their gym, they did a great job setting it up and have a whole PRx pro shop with lots of cool stuff to boot! Thanks again, CF Wingman for having me!


Speaking of tastings… next Saturday I will be setting up at my home gym, Crossfit Iron Will in Ludlow, MA from 11-1. If your in the area and want to try out some delicious paleo treats feel free to stop by!

Now, isn’t it supposed to be spring? It sure didn’t feel like it today with the snow showers! Got to love new england. Anyways, what better dish to have to warm you up than chicken noodle soup? This is one of my favorite dishes, any time of the year!

There are a few steps to this recipe, including cooking a whole chicken. You don’t have to use a whole chicken to make amazing chicken noodle soup but if your like me and your life runs a lot smoother with lots of leftovers, I suggest going for the biggest chicken you can find! Also, using the whole chicken ensures that you get a rich, fatty, delicious broth.. highly recommended.


  • 1 whole chicken, organic free range is best!
  • 4 medium carrots, chopped into 1/2 inch pieces
  • 2 cups water
  • 1 TB. thyme
  • 1 TB. parsley
  • 1 TB. oregano
  • 1 tsp. turmeric
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 2 bay leaves
  • 1 large spaghetti squash
  • 2 cups steamed broccoli


-Combine thyme, parsley, oregano, turmeric, salt and pepper in a small bowl

-Rub herb mixture all over the chicken then place the chicken in the crockpot

-Pour any remaining herb mixture into the crockpot

-Add chopped carrots and water to the crockpot and cook on low for 6-7 hours


-When the chicken has an hour left, preheat the oven to 400 degrees

-Halve the spaghetti squash, remove the guts and seeds and place it face down on a baking sheet

-Bake spaghetti squash for 45-60 minutes or until the squash can easily be pulled off the skin


-When the chicken is done cooking scoop out the carrots and start pulling the chicken


-Once all the meat and carrots are removed strain the broth into a large pot

-Add the pulled chicken, carrots, steamed broccoli and spaghetti squash to the pot and heat until lightly boiling (if they are not hot enough already!)

-Scoop and serve!


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