Creamy Chicken Noodle Soup (Edit recipe)

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.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	732
Fat:	15 g
Carbohydrates:	10 g
Protein:	34 g
Cholesterol:	0 g
Sodium:	1155 mg
Fiber:	1 g
Sugars:	4 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 8

Ingredients

1 whole Yellow Onion, small dice
3 whole Celery, small dice
4 whole Carrots, peeled and thinly sliced
6 cloves Garlic, minced
2 lb Boneless Skinless Chicken Thigh, medium dice
1 Tbsp Sea Salt
0.5 tsp Black Pepper
1 tsp dried Oregano
2 tsp dried Thyme
2 tsp dried Basil
0.25 cup Cassava Flour
1 cup Coconut Milk, full fat
12 oz Hearts of Palm Spaghetti
8 cups Chicken Broth
1 whole Lemon Juice
3 Tbsp Avocado Oil

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Process

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.