Homemade anything is comforting. The only positive about catching a cold is that I know I get to eat chicken noodle soup! During fall/winter, I love cooking all kinds of soups including Two Ingredient Asparagus Soup, Potato Leek Soup, and Curry Pumpkin Soup! Now I can add this soup to my go-to list of soups. This winter, work to enjoy your time in the kitchen, trying new recipes, flowing with the comforts of life and enjoying the company of your loved ones through the Holiday Season. Prepare this for them for a random dinner night you create one evening and pair with a glass of white chardonnay or my favorite white wine that is smooth as butter, Menage a Trois Pinot Grigio.
Serves 6 – 8
- 3 quarts chicken stock
- 4 cups finely chopped chicken
- ½ chopped small onion
- 4 stalks celery finely chopped
- ½ tablespoon coconut oil
- 1 tablespoon parsley flakes
- 1 tsp. Sea salt
- 1 tsp. Ground black pepper
- Noodles: Tinkyada Brown Rice Noodles
* To kick it up a notch, add 1 tsp. Crushed red pepper
In a large stock pot, bring to a boil chopped onions, celery and let simmer for 10 minutes. To this add any type of pasta noodle that you like (I like brown rice Tinkyada Noodles). Bring to a boil until pasta is at desired taste.
Add the chicken, coconut oil, parsley flakes, salt and pepper and simmer on low for 20 minutes. Add additional water as needed for desired consistency. Enjoy this healthy entree’
Surprise: a kale salad and a tip on preparing kale and a live look at the Homestyle Chicken Noodle Soup in cooking action.