Autoimmune protocol AIP Paleo Chicken Noodle soup recipe
AIP Recipes,  Gluten Free Recipes,  Healing Food,  Paleo Recipes

AIP Paleo Chicken “Noodle” Soup with Mushrooms

This is my version of an AIP Paleo chicken noodle soup. Instead of noodles, I used AIP friendly mushrooms which are hearty and tasty. If you don’t like mushrooms you can replace them with zucchini noodles or shirataki noodles!

You can modify this recipe and add different veggies depending on what you have left over in the fridge! You can also modify it and use whatever type of broth you have on hand. I had to dilute my broth, but you may or may not have to depending on your personal preference and how strong your broth is.

Waste Not Want Not

I made up this recipe when I realized I had a lot of broth left at the bottom of my dutch oven after making the Orange Ginger Chicken with Bok Choy stirfry.

I wasn’t sure what I wanted to have for dinner this week so I set out on a mission to use this leftover broth. When I looked in my fridge, I found carrots, onions, celery, and mushrooms left over from other recipes. The leftover broth was very concentrated so I diluted it with water. Then, I chopped up the veggies and added them to the broth. I feel like I really used the principals of “waste not want not” because this recipe is based almost entirely on leftovers  that otherwise would have gone bad or been tossed out.

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Yields 8 servings

Chicken soup with mushrooms

15 minPrep Time

15 minTotal Time

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  • 2-4 cups remaining liquid from Orange Ginger chicken and bok choy stirfry
  • or: 4-8 cups of bone broth
  • water to taste (appx. 4 cups water)
  • 5-8 Carrots, chopped
  • 3-4 sticks Celery, chopped
  • ¼ yellow onion, diced
  • 5-15 white mushrooms, sliced
  • Dash of Thyme (dried or fresh)
  • Dash of basil (dried)
  • Dash of rosemary (dried or fresh)
  • Juice of 1 lemon
  • Salt (optional)


  1. Take the remaining liquid from the dutch oven from the Orange Ginger chicken and bok choy stirfry (or bone broth) and bring to a simmer over medium high heat
  2. Dilute it with water to taste. (should bring the total volume to about 8 cups) (or fill up the dutch oven to about 1/3 of the way) If you are using bone broth you may or may not need to dilute depending on the strength, go based on taste
  3. Add celery, carrots, onion and mushrooms, thyme, basil, and rosemary simmer until vegetables reach desired tenderness.
  4. Add Lemon Juice and salt to taste

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