Spiced Pumpkin Chicken Noodle Soup is a remix of the classic and full of fall flavors. Paleo, low carb, and gut-friendly, it’s the ultimate keto comfort food.
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Why you need to make this bone broth soup:
Bone broth is the perfect base for comfort food recipes because it adds a ton of flavor and increases the nutrient density of a dish. Quality bone broth is loaded with collagen and gelatin, especially bone broth made with free-range chicken bones and organic herbs. That’s why incorporating bone broth into your diet can help support your gut health, joint health, and healthy hair, skin, and nails.
Aside from the health benefits, chicken noodle soup is just good for the soul, you know? This Spiced Pumpkin Chicken Noodle Soup features all the traditional ingredients, plus some new whole food additions that take it to the next level. Organic pumpkin puree, apple cider vinegar, and warming spices like cumin, turmeric, and garam masala all work together so well with the classic base of chicken thighs, fresh veggies, bay leaves, garlic, onion powder, and quality bone broth. It’s a great way to enjoy pumpkin, without all the sweetness and additives of a PSL. Add in some crispy bacon and shirataki noodles, and there’s nothing basic about this paleo pumpkin recipe.
How to make keto chicken noodle soup
If you haven’t tried shirataki noodles yet, this bone broth soup can be your crash course. Shirataki noodles are made from glucomannan, which is a starch made from konjac noodles. 3.5 ounces of shirataki noodles have 2 g total carbs, with 2 g of fiber, so 0 g net carbs.
My favorite shirataki noodles are either the Miracle Noodles brand or Wonder Noodles from Thrive Market. When you take them out of the bag, they can smell a little fishy, so just rinse them the water really well before cooking.
For this Spiced Pumpkin Chicken Noodle Soup, you could also use zucchini noodles, or zoodles, but you’ll want to add them at the very last minute before plating, otherwise, they’ll turn to mush. Adding zoodles at the last minute will heat them through and soften them just a little.
Add this Spiced Pumpkin Chicken Noodle Soup to your collection of keto instant pot recipes
While you could definitely make this low-carb chicken noodle soup on the stovetop, it comes together super quick in an Instant Pot. A pressure cooker develops the flavors much faster, so you get that slow-simmered taste in just 30 minutes. You can throw this recipe together at the first sign of a cough, or make it as part of your meal prep and reheat throughout the week.
Looking for AIP soup recipes? Make this Spiced Pumpkin Chicken Noodle Soup AIP-friendly by omitting the garam masala and cumin, then add ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, and 1 teaspoon garlic powder. These flavors still complement the pumpkin puree and add to the fall flavors.
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Spiced Pumpkin Chicken Noodle Soup (Paleo, Keto, Egg Free, AIP)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Pressure Cooker
- Cuisine: Soup
Spiced Pumpkin Chicken Noodle Soup is a remix of the classic and full of fall flavors. Paleo, low carb, and gut friendly, it’s the ultimate keto comfort food.
- 2 tablespoon ghee
- 1 cup small diced onion
- 1 cup small diced celery
- ½ cup small diced carrots
- 2 cloves garlic minced
- 2 bay leaves
- 2 tablespoons apple cider vinegar
- 1-pound boneless skinless chicken thighs, diced
- 1 teaspoon fine salt
- 1 teaspoon garam masala, I use this one, it’s nightshade free
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 cup pumpkin purée
- 3 cups Bonafide Provisions chicken bone broth
- 2 bags Thrive Market shirataki noodles or Miracle Noodles
- 3 slices crispy bacon for garnish
- Heat the your pressure cooker on sauté mode. Add in ghee and veggies and sauté with bay leaves until tender, about 5 minutes.
- Deglaze with vinegar, then add in seasonings and chicken and sauté, stirring often until browned. About 5 minutes.
- Mix in the pumpkin and the bone broth. Cancel the sauté function on your pressure cooker and set to cook on high for 20 minutes. Manually release pressure, open the lid and stir in the noodles.
- Garnish with bacon bits, fresh herbs (like sage) or chopped nuts!
- To make it AIP compliant: omit the garam masala, and cumin, add in ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, 1 teaspoon garlic powder
To make it AIP compliant: omit the garam masala and cumin, add in ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, and 1 teaspoon garlic powder.
6.9g net carbs per serving
- Serving Size: 1 serving
- Calories: 311.2
- Fat: 12.9g
- Carbohydrates: 15.4g
- Fiber: 8.5g
- Protein: 33g
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