Chicken “No Noodle” Soup
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your repertoire, Chicken “No Noodle” Soup might be a recipe you should try. This recipe makes 8 servings with 130 calories, 13g of protein, and 4g of fat each. For $1.2 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 276 people were impressed by this recipe. It works well as a main course. This recipe from Multiply Delicious requires fresh parsley, parsnip, chicken broth, and sea salt. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is great. Buttered Noodle Chicken Noodle Soup, Chicken Noodle Soup, and Chicken Noodle Soup are very similar to this recipe.
Servings: 8
Ingredients:
1 tablespoon ghee or bacon grease
1/4 teaspoon black pepper
2 large carrots, diced
2 celery stalks, chopped
1- 32 ounce carton of low sodium chicken broth
1/3 cup fresh parsley, chopped
1 large garlic clove, minced
1/4 teaspoon dried green onion, minced
1 parsnip, diced
1/8 teaspoon red pepper flakes
1/2 teaspoon sea salt
1 pound skinless, boneless chicken breasts, cooked and chopped (you can use a rotisserie chicken also)
1 small sweet potato, diced (optional)
1/4 teaspoon white pepper
1 small yellow onion, finely diced
Equipment:
dutch oven
pot
Cooking instruction summary:
Heat ghee or bacon grease in a Dutch oven pot over medium high heat. Add onion, garlic, carrots, parsnips, celery, and sweet potato and stir to combine. Add seasonings to the pot and continue to cook until vegetables are translucent and tender, about 5 to 6 minutes. Add chicken and chicken broth to the pot and stir to combine. Add parsley and reduce heat to medium and allow soup to cook for another 15-20 minutes until vegetables are soft and tender.Serve immediately and enjoy.
Step by step:
1. Heat ghee or bacon grease in a Dutch oven pot over medium high heat.
2. Add onion, garlic, carrots, parsnips, celery, and sweet potato and stir to combine.
3. Add seasonings to the pot and continue to cook until vegetables are translucent and tender, about 5 to 6 minutes.
4. Add chicken and chicken broth to the pot and stir to combine.
5. Add parsley and reduce heat to medium and allow soup to cook for another 15-20 minutes until vegetables are soft and tender.
6. Serve immediately and enjoy.
Nutrition Information:
covered percent of daily need
