Creamy Chicken Noodle Soup
I love when the weather begins to cool, and foods shift to comfort foods. Soup is one of my favorite things about the fall and winter, and I usually enjoy it for breakfast and dinner. I wanted to make a chicken noodle soup that would store well and had a few added veggies. If you have been around here for a while, you may have noticed my love for hearts of palm noodles. They are perfect for soup because they won’t get soggy like a gluten-free noodle when left in the broth. They also freeze very well; I froze a few single-serve portions of this soup to save.
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
16
Serves: 8
Ingredients
- 1 whole1 whole1 whole Yellow Onion, small dice
- 3 whole3 whole3 whole Celery, small dice
- 4 whole4 whole4 whole Carrots, peeled and thinly sliced
- 6 cloves6 cloves6 cloves Garlic, minced
- 2 lb2 lb2 lb Chicken Thighs, Boneless Skinless, medium dice
- 1 Tbsp1 Tbsp1 Tbsp Sea Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 1 tsp1 tsp1 tsp Oregano, Dried
- 2 tsp2 tsp2 tsp Thyme, Dried
- 2 tsp2 tsp2 tsp Basil, Dried
- 0.25 cup0.25 cup0.25 cup Cassava Flour
- 1 cup1 cup1 cup Coconut Milk, full fat
- 12 oz12 oz12 oz Hearts of Palm Spaghetti
- 8 cups8 cups8 cups Chicken Broth
- 1 whole1 whole1 whole Lemon Juice
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large soup pot on medium heat, add the avocado oil, onion, celery, carrots, and garlic. Sweat the mixture for 5-7 minutes, stirring occasionally.
- Add the thyme, basil, oregano, sea salt, pepper, and cassava flour. Whisk the mixture together and let It cook for 1-2 minutes.
- Slowly pour the chicken broth into the pot while continuously whisking.
- Add the lemon juice and diced chicken. Bring the soup to a simmer.
- Continue simmering the soup until the chicken is cooked and no longer pink, about 10 minutes.
- Stir in the hearts of palm noodles and coconut milk. Continue cooking 3-5 minutes.
- Remove the soup from the heat and serve.
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About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Shellfish Free Soups Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 738 |
| Fat: | 15 g |
| Carbohydrates: | 12 g |
| Protein: | 34 g |
| Cholesterol: | 0 g |
| Sodium: | 1156 mg |
| Fiber: | 2 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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