Paleo Chicken Noodle Soup
Paleo Chicken Noodle Soup
INGREDIENTS 2 carrots1 head of celery2 large cloves garlic1 sweet onion1 zucchini2 chicken breasts2 32. oz boxes of chicken stock or broth1 cup of water1 tbsp. ghee1/2 tbsp. of dried parsley1/2 tbsp. of dried thyme2 tsp. of salt2 tsp. of pepper1 box of Cappello’s fettuccine
INSTRUCTIONS Rinse vegetables. Peel carrots, cut the ends off of the celeryTurn crock pot on the “low” setting. Add one tablespoon of ghee.Cut carrots into small circles.Cut celery into small pieces. Cut zucchini into circles, then divide into fourthsDice onion and garlicAdd all vegetables and spices into slow cooker. Cover vegetables in ghee and spice mixtureRinse chicken breasts in water and add to slow cookerCover with chicken stock or broth. Add 1 cup of filtered waterCook on low for 6-8 hours, or on high for 3-5.When the soup is finished cooking, set to the “warm” setting or turn off and cover. Cut Cappello’s noodles into small pieces, and add to soup. The noodles will cook from the warmth of the soup.Serve and enjoy! Soup can also be frozen and then reheated.
Is there anything better than Paleo chicken noodle soup on a chilly day? As I sit here writing, the sky is gray and the Denver air smells like it does when snow is on the way. Even though I’ve always considered myself a summer person, I feel ready for the shift in seasons. I am grateful it’s lighter in the morning when I wake up. Our bodies really are in tune with what goes on in nature. I’m ready for snow, skiing, hearty meals, and dare I say it-Christmas. Or maybe I’m just thankful that I’ll have a Christmas break from teaching… I’ve always loved chicken noodle soup. There is something about it that evokes childhood memories and it is comfort in a bowl. It’s healthy and filling-the perfect balance of protein, vegetable, carbs, and nourishing broth. I’m not a huge fan of canned/boxed soups-they are usually filled with tons of sodium (we’re talking 600-900 grams!) and I try to not eat foods with above 150 grams of sodium. I love the pre-made soups at the Whole Foods hot bar, but I’ve never been able to find a gluten-free chicken noodle soup there-much less a Paleo chicken noodle soup! So, what’s the only logical thing to do when I can’t find a food I want? I make my own! And, I have to say this one is good. Really good. As in, I ate it five days in a row good. Another amazing part of these slow cooker recipes? You get TONS of leftovers. I filled several Mason Jars with my soup, froze them, and then was relieved over the past few days when I didn’t have to make my own lunch or dinner and could de-thaw my soup instead. I use Cappello’s Fettuccine so the dish is not only gluten-free but grain-free as well. I mixed it up with a traditional chicken noodle soup but adding zucchini for some more vegetables than your standard soup. I also swapped butter for ghee making this soup dairy free and enjoyable for all! Start by preparing the vegetables. Rinse the carrots, zucchini, and celery. While you prepare the vegetables, add a heaping tablespoon into the slow cooker, placing on the “low” heat setting. Cut the ends off of the carrots, celery, and zucchini. Peel the carrots and cut into small circles. Cut the celery into small pieces. Cut the zucchini into small circles, then into fourths. Dice the onion and garlic. By now, the ghee should be almost melted. Add the vegetables to the slow cooker, coating with ghee. Add spices and continue to stir vegetables into the mixture. Rinse chicken breasts and add to pot. Fill the pot with chicken stock and water. Cook on low for 6-8 hours. When the soup is finished, break apart the chicken into shredded slices with a spoon. (It should tear apart easily). Cut the Cappello’s Fettuccine into small pieces. Add to the slower cooker (turned off) and cover. The warmth of the soup will cook the noodles enough. Serve and enjoy! Freeze in any leftover in jars, leaving room for expansion.