Tuesday, February 19, 2013

Paleo Chicken Noodle Soup

I could probably count the number of times I've eaten chicken noodle soup in my entire life on my two hands. It wasn't a staple dish in our house growing up. My mom occasionally made chicken broth or chicken soup when one of us kids were sick. Other than that, I honestly can't remember eating it much. 

This recipe was a spontaneous creation. I was walking through Vitamin Cottage (which I often do during my lunch hour). I was just wandering the aisles, looking at every product on the shelf. You never know what you may discover. I ended up in the refrigerated section and noticed the Kelp Noodles. I've seen other recipes using them, but have been hesitant to try them. As I put a couple packages into my hand cart, I immediately thought of the homemade chicken broth and chicken in my fridge. I could make chicken noodle soup! Yum! It's a basic recipe. I didn't add much seasoning to the soup, since I had cooked the chicken in the crockpot with plenty of seasoning and made the chicken broth from the leftover cooking liquids, bones and veggies). You could definitely add more seasoning, if you have plain cooked chicken. I also think minced garlic and/or ginger would also taste great. After making this soup, I plan on creating some other recipes around kelp noodles. They're actually quite tasty and add a really great dimension to the soup. 

Easy Paleo Chicken Noodle Soup 
Serves: 4
Rating: 9.5 clubs

6 cups chicken broth, preferably homemade
4 carrots, peeled and diced
4 celery stalks, diced
1 onion, diced
2-3 cups diced/shredded chicken (I made a whole chicken in the crock pot)
1 12 oz. package of kelp noodles (see note below)
1 t. poultry seasoning
1 t. garlic powder
Sea salt and pepper, to taste

Heat the chicken broth to a boil over medium high heat in a large sauce pan. Add in veggies. Lower the heat to medium and simmer for 10-15 minutes or until veggies are soft/tender. Add in the cooked chicken and seasonings. After following the directions on the kelp noodle package, add them to your soup. Stir everything together and allow noodles to heat through (about a minute). Ladle into bowls and serve immediately.

Note: Kelp noodles can be found in the refrigerated sections at Whole Foods, Vitamin Cottage and many other specialty/health food stores around the country. I buy Sea Tangle brand. 

This is a pretty light soup, but great for a cold winter's day. It could be served with a side salad, Paleo crackers, or Paleo biscuits (I make them with coconut oil instead of butter). 

Questions: What are your favorite soups? Do you prefer broth-based or creamy soups? I grew up loving creamy soups. I still like creamy soups, because they're comforting and hearty. I really like my Chicken minestrone soup (yet to be written) and Creamy Tomato Soup with Spinach and Grass-fed Ground Beef


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