Chicken Noodle Soup
Equipment
Ingredients
- 2 medium zucchini for “noodles” or 2 medium daikon
- 1/4 cup unsalted butter or coconut oil
- 1 pound boneless skinless chicken thighs or boneless skinless chicken breasts, cut into 1/2 inch cubes
- 1 cup celery chopped
- 1/4 cup onions chopped
- 6 cups chicken bone broth
- 3 slices fresh ginger optional
- 1 tablespoon dried parsley
- 1 teaspoon Redmond Real salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon dried ground marjoram
- 1 bay leaf
Instructions
- 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.
Nutrition
Calories: 362.1 | Fat: 21.1g | Protein: 37.1g | Carbohydrates: 7.3g | Fiber: 2.2g | P:E Ratio: 1.4