Chicken ‘Noodle’ Soup
- Category: Soup
Ingredients
Units
Scale
- 1 whole organic chicken
- 3 organic celery stalks, chopped
- 3 organic carrots, chopped
- 1 large onion, quartered, with skin on
- 1 large handful parsley, with stalks (reserve a couple of tablespoons of the stems, chopped fine)
- 8 cups filtered water
- 1 package Tofu Shirataki Noodles
- salt and pepper to taste
Instructions
- In a large stock pot, add the chicken, celery, carrots, onion, parsley and water. Cover and turn heat on high.
- When it begins to boil, reduce heat to low and simmer for 45 minutes.
- Strain the chicken broth through cheese cloth, reserving the carrots, celery and chicken breasts.
- Rinse the shirataki noodles under cold water, then place handful of the noodles in a bowl.
- Ladle over the soup, garnish with diced chicken breast meat, cooked carrots and a sprinkling of chopped parsley.