An easy, classic chicken soup that’s a warm, restorative, and flavorful dish—the ultimate comfort food—especially on a chilly day or when feeling under the weather.

Low-Carb, Paleo, Keto, Whole30, and Vegan Options

Serves: 6

Ingredients:

  • 2 tablespoons avocado oil or ghee/clarified butter
  • 1 medium onion, diced bite size
  • 3 large carrots, peeled and diced bite size
  • 3 medium parsnips, peeled and diced bite size
  • 3 large ribs of celery, diced bite size
  • 3 cloves garlic, minced
  • 3 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried tarragon
  • 1 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/8 -1/4 teaspoon red pepper flakes
  • 2 quarts organic chicken broth OR chicken bone broth for added immune support. (Note: You’ll need to add more salt for flavor if using bone broth)
  • 1 ½ -2 pounds chicken (2 whole breasts and or boneless skinless thighs)
  • 2 tablespoons fresh parsley, chopped
  • 8 ounces rice noodles – cooked separately OR for Paleo, Keto, and Low-Carb: 2-3 packages shirataki fettuccini noodles, added in the last 3 minutes of cooking time. Whole30: use kelp noodles.

Directions:

  1. In a large pot, fill 3/4 with water and bring to a boil for the noodles
  2. Meanwhile, in another large pot over medium heat, add oil.
  3. Add vegetables to the pot as you chop them, in the order they are listed.
  4. Add garlic, bay leaves, thyme, tarragon, sea salt, black & red pepper.
  5. Add chicken broth to the pot and raise the heat to bring the liquid to a boil.
  6. Meanwhile, add rice noodles to a separate pot of boiling water until tender (follow package directions), strain, and set aside. Then add a little olive oil to keep the noodles from sticking together.
  7. Add chicken breasts to the soup, then lower the heat to a high simmer (medium heat) and cook 10 minutes
  8. Remove the soup from the heat, take out the chicken, dice it, and add it back to the soup.
  9. Remove bay leaves
  10. Stir in parsley
  11. Add additional sea salt to taste
  12. Add some noodles to each bowl, then add the soup before serving.

Enjoy!

  • Free of: Wheat, Gluten, *Grains, Dairy, Corn, Soy, Egg, Nuts, and Sugar.

  • Grain-Free, Keto, and Paleo: use *shirataki noodles

  • Whole30: use kelp noodles

  • Vegans replace chicken with tofu and use vegetable broth.

  • Candida Diet: Use *shirataki noodles, omit the carrots and parsnips, and use tomatoes.

For More Recipes, go to www.LisaStimmer.com