Gluten-free Chicken Noodle Soup
Prep Time
15 minutes
Prep Notes
Chicken Soup really is comfort food, but it is also healing. Make this delicious soup using leftover chicken and broth from my "Velvet Chicken" recipe!
Find the video from the cooking class here.
Cooking Time
30 minutes
Yields
6 servings
Ingredients
1 onion, chopped, about ½ - ¾ cup
3 celery stalks, chopped, about ½ - ¾ cup
2 carrots, peeled and chopped, about ½ - ¾ cup
6 cups chicken broth, homemade organic is best, but store bought low sodium also works, as does the broth from "Velvet Chicken"
2-3 cups chopped Velvet Chicken leftovers
1/2 tsp dried thyme
1 14-oz. can Palmini Hearts of Palm Angel Hair Noodles
1 tsp salt, or to taste
1/2 tsp pepper, or to taste
Other optional ingredients:
1 turnip, chopped
1/2 cup green beans, cut into 1-inch pieces
1 cup broccoli, chopped
1 handful arugula, spinach, kale, or other green, chopped into bite-sized pieces
Directions
- Heat broth in a soup pot on medium high.
- Add in veggies (minus greens), lower heat, and allow to simmer for about 20 minutes, or until vegetable are still firm but beginning to soften (al dente).
- Add thyme, leftover chicken, noodles, and greens, if adding. Stir.
- Allow to simmer 10 minutes longer or until chicken and noodles are heated through and the greens have wilted.
- Season with salt and pepper if needed.
Credit
Evey Schweig Health Coach & Anti-Inflammation Specialist
https://eveyschweig.com/apps/recipe/details/id/Gluten-free-Chicken-Noodle-Soup
