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
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.
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.
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.
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!