Homemade Chicken Noodle Soup (gluten-free!)
- 2 tbsp avocado oil
- 1 medium yellow or red onion, roughly chopped
- 2-3 large organic chicken breasts, trimmed and tenderized
- 8 cups chicken stock or bone broth
- 1/2 tsp thyme
- 1 tsp dried parsley
- 2.5 tsp sea salt
- 1/2 tsp ground pepper
- 4 large loose carrots, peeled and chopped
- 4 stalks celery, chopped
- 1/2 package brown rice capellini noodles or noodles of choice (Jovial brand is what I use)
- freshly chopped parsley
- spicy kimchi sriracha
- ground pepper, to taste
Cover the chicken breasts with parchment paper and beat them with a meat tenderizer (or rolling pin or small skillet, in a pinch) until they’re about . inch thick. Dice the chicken into 1-inch pieces and set aside.
In a large pot over medium-high heat, heat the oil. Add the carrots, celery, and onion, and cook for 5 to 7 minutes, stirring constantly. Add the diced chicken and cook, stirring, for another 5 minutes, or until the chicken is beginning to turn opaque. Stir in the broth, salt, pepper, thyme, and parsley. Bring the mixture to a boil, add the noodles, and cook on high, uncovered, for 13 to 15 minutes or until the noodles are cooked to your desired firmness. Reduce to low heat, and simmer for 5 more minutes to combine flavors.
Ladle the soup into bowls, and top with additional black pepper, chopped parsley, and your choice of hot sauce, if desired.