Great Ways to make YOUR Chicken *Noodle Soup Easy, Delicious and
Better for YOU!
(use wheat noodles OR carrot noodles to make this soup gluten free)
2 TB Canola or Grapeseed Oil
1 Cup Chopped Yellow Onion
1 Cup Chopped Carrots
*Swap out some of your carrots for parsnips
1 Cup Chopped Celery
*Swap out some of the celery for fennel
1 Tsp Turmeric
*You’re adding the power of Curcumin to your soup, a
powerful anti-inflammatory!
½ Tsp EACH Sea Salt and
Freshly Ground Black Pepper
2 Grated Garlic Cloves
2 Chicken Breasts, bone in
and skinless
*Bone-in Chicken tastes better.
8 Cups Tap Water
*No packaged stock necessary – the chicken will create
its on stock!
6 – 8 OZ Egg Noodles
*Add spiralized carrots instead of noodles
1 TB Chopped Parsley
Additional Sea Salt and
Freshly Ground Black Pepper to taste
Step One
Warm the oil over medium high heat and then add the
onion, carrots and celery along with the
turmeric, salt and pepper to a large stockpot. Sauté over medium heat for about
7 -8 minutes, or until the onions are soft and transparent. Add the garlic and
cook and stir until aromatic, about one minute.
Step Two
Add the breasts to the pot along with the eight cups
of water. Cover the pot, bring it to a boil over high heat, then reduce the
heat to low and simmer for one hour.
Step Three
After an hour of simmering, remove the chicken from
the pot. Using two forks, pull the meat from the bone and shred. Season to
taste with salt and pepper.
Step Four
Add the noodles to the pot, turn the heat up to high, and boil the noodles
until tender (about 7 minutes). Return the shredded chicken to the pot. Taste
and season again with salt and pepper if needed, and stir the parsley into the
soup.
LOOK at this beautiful bowl of the soup below! We used the spiralizer to create carrot noodles. Using carrots instead of traditional noodles, means the soup is gluten free and you get even more veggies to count towards your 5 to 7 portions per day!
