2 tablespoons coconut oil, ghee, or butter
1 medium onion, chopped
3 garlic cloves, minced or crushed
3 medium carrots, roughly diced
3 celery stalks, halved lengthwise and roughly diced
4 fresh thyme sprigs (or about 2 tsps dried)
1 bay leaf
2 quarts (8 cups) chicken broth
8 ounces dried wide egg noodles (optional)
1 & 1/2 cups shredded cooked chicken (optional)
pure salt and freshly ground black pepper
1 handful fresh parsley, roughly chopped
- Place a soup pot over medium heat and heat the oil.
- Add the onion, garlic, carrots, celery, thyme and bay leaf.
- Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
- Pour in the chicken broth and bring the liquid to a boil.
- Add the noodles and simmer for 5 minutes until tender.
- Add the chicken, and continue to simmer for another couple of minutes to heat through
- Season with salt and pepper and sprinkle with chopped parsley before serving.
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SIDE NOTES:
~ True comfort food…
~ You don’t technically have to put any chicken in this soup. The broth alone can hold that part of the title. Likewise, chicken soup doesn’t have to have noodles, but I wouldn’t omit both the chicken and the noodles. One or the other should be in there.
~ Of course, you can use a high-quality store-bought broth for convenience if you prefer, but if you have your own broth in the freezer, all the better…
Enjoy!
Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw
If eating dairy free, use coconut oil. If eating gluten free and/or egg free, you can substitute rice noodles. If eating entirely grain free, omit the noodles.
~ Recipe adapted from Tyler Florence at www.foodnetwork.com
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Andrea Ainscow
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Diane Schnier
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