Chicken Veggie Noodle Soup
Recipe Type: Lunch, Dinner
Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Vegan, Vegetarian, Whole 30
Servings: 8
Prep Time: 40 minutes Cook Time: 2 hours Total Time: 2 hours and 40 minutes
*Time Includes Chopping
Ingredients:
2 TBSP High Heat Oil (Avocado or Coconut Oil)
1 Yellow Onion, Chopped
4 Garlic Cloves, Minced
96 oz Broth (I use half Chicken Bone Broth and half Vegetable Broth)
2 Chicken Breasts, Cubed
8 Large Carrots, Chopped
1 Bunch Celery Chopped
2 Leeks, Chopped
2 Potatos, Cubed
Spices:
1 TBSP each- Basil, Oregano, Sage, Thyme, Garlic Powder, Onion Powder, Turmeric Powder, Ginger Powder
Salt and Pepper To Taste
1 Bay Leaf
2 Cups Spinach, Chopped
Noodles (Gluten Free) OR Rice
How To:
Chop all veggies and chicken. (If you don’t want to handle raw chicken, add it whole and chop it into cubes at the end.)
Using a big pot, heat the high heat oil over medium heat and add chopped onion and saute until translucent.
Add the minced garlic and saute for an additional 30 seconds.
Add broth.
Add chicken and vegetables (besides spinach or leafy greens).
Add spices.
Lower to simmer and cook until cooked through (typically about 2 hours)
Cook pasta or rice separately, according to the packaging.
If cooking rice: Add 1 cup of rice and 2 cups of water to a pot with a dash of salt. Bring to a boil. Reduce to a simmer. Cover and don’t touch for 20 minutes. Then, remove from heat, and allow it to cool with no cover.
Remove the bay leaf and add spinach or leafy greens. Cook for an additional few minutes.
Scoop into a bowl and add cooked noodles or rice before enjoying!
Notes:
Make elimination diet, paleo, and whole 30 friendly by omitting the noodles.
Make vegan and vegetarian by using vegetable broth and omitting the chicken. To add protein, add chickpeas or beans instead.
I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)