Chicken Noodle Soup

Category: Soups  



~4 cups of chicken bone broth (I use Bonafide Provisions)

~1/2 tablespoon coconut or grape seed oil

~1/2 yellow onion, chopped

~2 organic zucchini's, stem removed

~3 long orange carrots, peeled with both tips removed

~1 long parsnips, peeled with both tips removed

~1-2 boneless chicken breast

~1/4 cup fresh dill, chopped

~Celtic sea salt and pepper to taste


With a mandolin (or spiralizer) shred zucchini, carrots and parsnips on julienne setting.  In a soup pot, place oil and chopped onion on medium heat.  Stir until onion is translucent.  Add bone broth, chicken, zucchini, carrots, and parsnips.  Cook on medium/high until chicken is fully cooked (approx 10-15 minutes).  Remove chicken then cut or pull into shreds.  Add shredded chicken into pot along with dill, salt and pepper.  Let cook for another 5 minutes or more and serve.


Serves 4-6