CHICKEN NOODLE SOUP
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CANNED Chicken Noodle SOUP
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
- 2 medium zucchini for “noodles” or 2 medium daikon
- ¼ cup ½ stick unsalted butter (or coconut oil for dairy-free)
- 4 boneless skinless chicken thighs, cut into 1-inch cubes
- 1 cup chopped celery
- ¼ cup chopped onions
- 1½ quarts 6 cups chicken bone broth
- 3 slices fresh ginger optional
- 1 tablespoon dried parsley
- 1 teaspoon Redmond Real salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon dried ground marjoram
- 1 bay leaf
- To make the zucchini or diakon into “noodles,” peel and cut the zucchini into noodle shapes using either a spiral slicer or a vegetable peeler. Set the noodles aside.
- In a stockpot, heat the butter over medium-high heat. Add the cubed chicken, celery, and onions and sauté until the veggies are soft, about 7 minutes.
- Add the broth, ginger (if using), parsley, salt, pepper, marjoram, and bay leaf. Simmer, uncovered, for 10 minutes, or until the chicken is no longer pink inside.
- Add the noodles and simmer for 3 more minutes.
- Remove from the heat, remove the bay leaf, and serve. Store in an airtight container in the
- refrigerator for up to 5 days. If you plan to freeze the soup, do not add the noodles (either type) until you reheat it.
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Never heard of daikon before. I’d use shirataki noodles and call it good!
Thanks for the shout-out to UNBREADED!
I was thinking about daikon noodles as I made my hash browns. This recipe sounds delish!
No problem girl! I love your blog!
Looks yummy. I will have to try that as soon as my veggie swirler comes! Also wanted to thank you so much for your blog and your book. I got your Secret Weightloss Recipes delivered today and can’t wait to start trying recipes! Some I can’t do because of nuts of almond flour but I’m hoping to be able to find an alternative that isn’t nut for the almond flour…..not to mention there are tons of yummy ones I can do just as written! Thank you so much. This is going to help hubby and I get healthier and we are excited about this new lifestyle change! We’ve tried in the past and always headed back to crap but I’ve learned so much that I know better alternatives now and people like you have helped! We have many health issues at young ages and are hopeful that giving up sugar and wheat, sugary fruits/veggies, etc will help restore some of our health back, if not all in time!
How about coconut flour?
Wow! What a way to end my day! It is comments like that to make all the work worth it;)
Maria, do you use that spiral slicer a lot and what veggies do you typically use, if I may ask? I just bought one and will be trying it out soon.
I’ve only used zucchini and daikon. I like the daikon better because it doesn’t get watery.
Thanks! 🙂 I’ll post on my blog if I am successful. I’ll try another veggie or two perhaps. I agree about the zucchini.
I made daikon chips a while back! so yummy with paprika!
I made the soup this past weekend and it turned out great. I had never heard of Daikon before, and found some at our local grocery store. After struggling to cut the Daikon into noodle shapes I gave up and shredded all the Daikon using my Salad Shooter….This worked very well.
Can you freeze this? I have been making “noodles” using my mandoline but I might have to invest in a saladacco, the noodles look thinner.
I would freeze it without the noodles and add they noodles when you eat it. 🙂
This looks great, but I wanted to ask about the daikon. It’s a radish with that spicy/musty flavor, even though it’s a mellower radish. How much of that makes it into the flavor of the soup? Looks fantastic, but I’m a bit weird about radishes. In other news, I recently purchased your Art of Healthy Eating – Sweets book. It’s still on its way, but I’m really looking forward to it. I’m glad I found you. You generate some great things for the world. Thanks for that!
Thank you! I find it isn’t much flavor, but if you are worried I would definitely try the zucchini. Almost no flavor and really mimic noodles. Good luck! 🙂
What is the serving size on this? And the chili on the 30 day meal plan…
A little more than 2 cups. I think the chili is about a cup to 1 1/2 cups.
I have been following your keto adapted diet for over a year now, and am suffering from my first – really nasty – stomach bug…I’m having trouble trying to find things to eat that are easy on the intestines/stomach. Any suggestions?
I really need to start to eat, as my body seems to have used up most of my remaning body fat for fuel the last 4 days, and is probably starting in on my muscles. I’m so used to grabbing some bland white rice in these situations…
Thanks in advance for any suggestions!
Bifido bacteria and zinc help boost the immune system;)
If you are in ketosis it spares muscles from being used. Add l glutamine to help if any muscles are at risk.
I am doing the 30 day meal plan and there is no recipe for the chicken noodle soup and I cannot find it on the site. Where can I find it? – Cristina