Gluten Free Classic Chicken Noodle Soup

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Average Rating: 4 | Rated By: 1 users

When it comes to comfort food, nothing beats homemade chicken noodle soup, especially during cold and flu season. A good home made chicken soup is rich in protein, calcium, and gelatin from slowly cooked bones. The vitamins and minerals come from added fresh vegetables. The gelatin in the chicken stock provides the body glycine, an amino acid that is crucial for liver detoxification. Another important benefit you get from good old-fashioned chicken soup is electrolytes, which is especially important when your body is dehydrated. The best part is, the soup is super yummy!

 

Ingredients

  • 6 free-range chicken thighs, bone in, skin removed
  • 1 Tbsp. extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1 GF bay leaf
  • 1 tsp. GF thyme leaves
  • 6 cups of water
  • 2 carrots, diced
  • 1 celery, diced
  • ½ cup fresh or frozen baby peas
  • ½ cup organic parsley, chopped + some for garnish
  • Sea salt and GF freshly ground pepper to taste
  • 1 package of rice noodles, or your choice of GF noodles, prepare as per package directions. If you are following paleo diet add shredded zucchini instead of noodles
  • Note: if your budget allows buy organic chicken for ultimate health benefits
  • Instructions

  • In a large pot sauté onions in olive oil for 5 minute. Add garlic, bay leaf, thyme and stir to combine
  • Add water, chicken, sea salt and pepper. Bring to boil reduce heat to low, cover and cook for 45 minutes
  • Add carrots, celery, peas, and parsley and simmer 15 more minutes. When done remove bones and bay leaf
  • To serve, place noodles in a soup bowl and add hot chicken soup. Garnish with parsley. Sometimes I add a little freshly squeezed lemon juice


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