Winter is the perfect time for soup! Plus, Homemade Chicken Broth is super-nourishing, helping to keep your family healthy during the cold and flu season.
- a few TB good lard, meat drippings or coconut oil
- about 1 lb celery, diced
- about 1 lb carrots, diced
- 1 large onion, finely diced
- about 8 cups Homemade Chicken Broth
- the equivalent of approx 3 large chicken breasts, cooked and shredded
- about 2 TB fresh, chopped parsley
- unrefined sea salt and ground black pepper, to taste
- 1 lb GF noodles (for Paleo, use zoodles or shredded zucchini)
- Heat the lard, drippings or coconut oil in a large pot.
- Add veggies and saute until tender.
- Add broth and bring to a boil.
- Reduce heat to low simmer.
- Add chicken and simmer for at least one hour, stirring occasionally.
- Prepare noodles according to package instructions, drain and set aside.
- Add parsley about 30 minutes before serving.
- Just before serving, add noodles or zoodles. Stir to combine, and season with salt and pepper.
- This recipe is adapted from The Kid-Friendly ADHD & Autism Cookbook.
- Using frozen vegetables makes this recipe super-easy. I like to use (2) 12-oz. bags of mirepoix.
- This is a great recipe for leftover chicken. I start with Whole Chicken in the Crockpot.
- Tinkyada is our favorite brand of GF noodles, made from brown rice. They make all varieties of pasta, including elbows, fusilli, spirals, etc. We use whatever I have on hand. Fettuccini noodles broken into thirds work well, too (as you can see in the picture above).
- The noodles can be made ahead of time and reserved until needed. Even if they get a bit dried out, they’ll plump back up when added to the broth.
- My favorite sea salt is Real Salt.