Chicken Noodle Soup
I normally make my chicken noodle soup without noodles but when I found Cappello's noodles made with almond flour, I thought I would try this out. I have to say, chicken noodle soup is definitely not the same without noodles! These fettuccine noodles are a fantastic replacement for a hearty bowl of chicken noodle soup.
You will want to bring everything to a boil and then toss in the noodles, remove from heat, and let sit for about a minute. The noodles are very soft and delicate and since they are made with almond flour, they take minimal time to cook. Also, I tend to like my veggies a little crunchy so I don't cook my soup too long. If you like more softer veggies, definitely feel free to cook as long as you wish!
Also, I recommend making this by first purchasing a whole chicken and making a broth and then using the chicken meat from the whole chicken in your soup. I first made a giant chicken broth where I take a whole chicken and toss it in the slow cooker for 24 hours (this time, I didn't add any fix-ins to my broth). After a few hours, I took the meat off the bone and saved for my soup then tossed the carcass back into the slow cooker.
- 2TBS ghee or grass-fed butter
- 3-4 stalks celery, chopped
- 4 carrots, chopped
- 1 yellow onion, chopped
- 1-2 cloves garlic, chopped
- 2C cooked chicken, chopped
- 1 1tsp sea salt
- 1/2tsp black pepper
- 6-8C chicken bone broth or turkey bone broth
- 1 package Cappello's fettuccine noodles, chopped
- parsley for garnish
- Melt butter in pot then add coarsely chopped veggies, toss until well coated.
- Allow veggies to saute for a bit until they begin to sweat (about 3-5 minutes).
- Add chicken, sea salt and black pepper and combine well.
- Add broth and bring to a boil then let simmer for about 10 minutes to soften veggies.
- Add chopped Cappello's fettuccine noodles and mix.
- Remove from heat and let sit for a minute.
- Serve garnished with parsley.