Chicken Noodle Soup (Grain Free, Paleo, Primal, Gaps, Gluten Free)
Serving Size: Serves 6
Adapted from In a Garden
Ingredients
2 quarts chicken stock
4 boneless, skinless chicken breasts
6 stalks celery, chopped
6 carrots, chopped
16 ounces kelp noodles
1/4 cup chopped green onion or parsley
Celtic sea salt
Instructions
Pour chicken stock into a large pot and bring to a simmer. Add chicken breasts, celery, carrots and noodles and cook for about 20 minutes until chicken is cooked through. Using a pair of tongs, remove chicken from the soup and cut into bite-size pieces. Add chicken back to pot. Season soup with sea salt if needed. To serve, ladle into bowls and garnish with green onion.
*Kelp noodles are made from from sea kelp. “They are high in minerals and low in calories. Their unique texture is perfect in salad with thinly sliced vegetables. Served hot in broth, they lose their pleasant crunch, but soften and absorb flavors well.”
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