CHICKEN NOODLE SOUP
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“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
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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:)
- 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 fine sea 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.
TESTIMONY OF THE DAY
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