Time saving tip: Have 2 cartons of organic chicken broth in the pantry and a bag of frozen chopped onion, carrots, and celery (Mirepoix) in the freezer! You can also use leftover roasted chicken, cut into cubes. Just omit step 1.
1-2 tbsp olive oil or coconut oil
1 cup chicken, cut into bite-sized pieces
3 carrots, peeled, chopped into 1/2" lengths
2 celery stalks, coarsely chopped
1/2 large yellow onion, coarsely chopped
salt and pepper to taste
6 cups chicken broth
1 bay leaf
Optional: 1/2 tsp dried thyme, pinch of oregano and/or basil and/or parsley
Optional: 1 package of Shirataki (Japanese yam) noodles, rinsed and cut into 2 inch lengths
Shirataki noodles are a fun addition to this dish without adding calories. And while I am not usually a fan of calorie free foods, Shirataki noodles provide a good amount of fiber which is good for digestion and helps promote a healthy microbiome.
Photo credit: Chicken Noodle Soup by essgee51 via Flickr/BY CC