Hearty Palmini Chicken "Noodle" Soup Whole30 & Paleo

We are back with what may be the last soup of the season considering it seems to be warming up (at least here in sunny southern California!)

This hearty soup will leave you with a full belly and provide your body with a TON of nutrients! Considering even the noodles are made from a whole vegetable source this soup tops the charts in my book for wins! The star of the show of course is the can of palmini that give this soup its name! There is zucchini co starting in a quartered and sliced role rather than a noodle role that suites it quite well. The carrot chips give this soup a delicious bit while still being tender and delicious. I diced up rotisserie chicken, but feel free to prep yours however you like (if you like bigger chunks try shredding!). 

  • Chosen foods avocado oil spray
  • 1 small onion diced
  • 1 cup celery, sliced thin (about 2 stalks)
  • 1/2 package carrot chips (or 2 carrots sliced)
  • 1 can Palmini
  • 4 cloves minced garlic cloves
  • 64 ounces (2 cartons) low-sodium chicken broth
  • 3 to 4 cups pre-cooked chicken (I used rotisserie)
  • 2 Tbsp fresh parsley
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cups roughly chopped kale (no stems)
  • 2 small zucchini, quartered & sliced
  • 2 Tbsp lemon juice (1/2 fresh lemon squeezed)
  • fresh lemon slices (optional garnish)
  • Red pepper flakes (optional garnish)

  1. Spray stockpot with avocado oil spray, add the onion, celery, carrots and sauté over medium heat for about 7 minutes, until vegetables become fragrant and begin to soften.
  2. Add garlic and sauté for a few more min.
  3. Add chicken broth, chopped pre-cooked chicken, zucchini, parsley, oregano salt and pepper. Bring to a boil and simmer for 7-10min.
  4. Taste & adjust seasonings to preference.
  5. Add lemon juice and kale a few min before serving.
  6. Serve up and garnish with fresh lemon slices, parsley and red pepper flakes!

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