CHICKEN NOODLE SOUP
Testimony of the Day
“AAAH Maria! So after a week of pure protein and fat (which was MUCH easier than I’d imagined) I lost almost 12 lbs, and I have not taken my acid reflux meds in 3 days ! You are a miracle worker. I have been on those (and a host of other meds) for 8+ years !” Nicole
To get started on your journey to health and healing, click HERE. A year from now you will thank yourself!
INGREDIENTS: Chicken stock, enriched egg noodles (wheat flour, egg solids, niacin, ferrous sulfate, thiamine, mononitrate, riboflavin, folic acid), cooked chicken meat, water, contains less than 2% of the following ingredients: salt, chicken fat, cooked mechanically separated chicken, monosodium glutamate, cornstarch, onion powder, modified food starch, yeast extract, spice extract, soy protein isolate, sodium phosphates, beta carotene for color, chicken flavor (contains chicken stock, chicken powder, chicken fat), flavoring, dehydrated garlic.
Man, these photos make me miss summer…I love to take Micah and Kai to the St. Paul’s Farmer’s Market. While we were there this summer I was reminded of daikon. Daikon may be a new veggie for you. It is technically a radish, but has an extremely mild flavor. If you have tried zucchini pasta before and you are a bit disappointed on how wet the sauce gets due to the zucchini, try daikon! It holds up really great!
I recently found a NEW Veggie cutter that is easier to use! Click HERE to find it:)
CHICKEN “NOODLE” SOUP: