Print
30 Minute Chicken Meatball Noodle Soup (gluten free and paleo) \ www.savorylotus.com

Chicken Meatball Noodle Soup (gluten free and paleo)

  • Author: Katja from Savory Lotus
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 3-4 servings 1x

Scale

Ingredients

  • 1 tbsp butter or ghee, melted
  • 1/2 of an onion, chopped
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves of garlic, minced
  • 6 cups good quality broth (veggie, bone broth, or Kettle and Fire)
  • 1 tbsp fresh thyme leaves OR 1/2 tsp dried thyme
  • 1 bay leaf
  • 1 cup kale , destemmed and sliced into thin ribbons
  • 1 small sweet potato, spiralized into noodles
  • 1215 chicken meatballs (grab recipe HERE)
  • 1 medium zucchini, spiralized into noodles
  • salt and pepper to taste
  • 2 tbsp fresh parsley, finely chopped

Instructions

  1. Melt butter/ghee over medium heat and saute onions for 3-4 minutes, until soft. Add carrots, celery, and garlic.  Saute another 3-4 minutes to soften.
  2. Add broth, thyme, bay leaf, kale, and sweet potato noodles. Simmer until veggies are done to your liking.
  3. Add meatballs and zucchini noodles and allow to warm up.
  4. Add salt and pepper to taste.  Garnish with fresh parsley.  Serve and enjoy.