Protein Noodle Chicken Soup
Chicken noodle soup is something I always had for lunch as a little girl; however, my soup came out of a can!
The chicken pieces were tiny, dry and the protein wasn’t nearly enough. Not only that, the soup wasn’t delicious like my recipe!
My Protein Noodle Chicken Soup is so delicious, I know it will be a family favorite!
HOW TO MAKE PROTEIN NOODLE CHICKEN SOUP
To make my protein noodles, I used Further Food gelatin!
I highly suggest ordering a lot of Further Food gelatin because these protein noodles will BLOW YOUR MIND!
I always stock my pantry with Further Food gelatin and collagen! They have so many different flavors of collagen that really make my recipes extra delicious! I know it looks crazy, but I seriously use Further Food in most of my recipes!
Click HERE to stock up on Further Food gelatin and collagen!
VIDEO MAKING PROTEIN NOODLES
Check out our YouTube making my delicious protein noodles!
Please share this video with your friends to show them how delicious healthy eating can be!
Chicken Protein Noodle Soup
Ingredients
- 1 tablespoon duck fat or butter flavored coconut oil
- 1/2 cup chopped celery
- ¼ cup chopped yellow onions
- 4 boneless skinless chicken breasts, cut into 1-inch cubes
- 6 cups chicken 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
PROTEIN NOODLES:
- 550 g water or chicken broth
- 80 g Further Food gelatin
- 120 g unflavored egg white protein powder
- 2.5 g Redmond Real Salt
Instructions
- In a stockpot, heat the butter over medium-high heat. Add the celery, and onions and sauté until the veggies are soft, about 3 minutes. Add the chicken and saute for 1 minute per side or until seared on the outside.
- Add the broth, ginger (if using), parsley, salt, pepper, marjoram, and bay leaf. Simmer, uncovered, for 30 minutes, or until the chicken is no longer pink inside.
- Meanwhile make the protein noodles, place all the ingredients into a blender and purée until smooth.
- Heat a large 12 inch non-stick scan pan to medium heat. Lightly spray with avocado oil spray and dab it with a paper towel. Pour 1/4 cup of batter onto the pan and tilt the pan to spread the batter all over the pan in and so it is a very thin crepe. Once the batter has set and is almost cooked through, gently flip the crepe (I used my fingers but be careful to not burn yourself). Cook another 30-60 seconds. Make sure the crepes do not brown at all.
- Remove from pan and repeat with remaining batter.
- Place 4 cooked crepes together in a stack. Roll up like a jelly roll and slice into fettuccine noodles.
- Add the noodles to the chicken soup and simmer for 2 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.
Nutrition
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