While I typically make this recipe for scratch each time, I decided I would write down the ingredients and measurements as I made it to share!
I typed this post as I was making dinner, and snapped photos on my iPhone (aka not my best work!)
But this is a staple meal for us, and it is great for when someone is under the weather!
If you are not sure why Bone Broth is SOOOO amazing, read this post here.
This recipe is great to boost the immune system, get in extra collagen and protein. Liam LOVES this soup!
Yields 6-8 servings
Takes about an hour to make
I like to cook mine in a Dutch oven, however a stainless steel stock pot works well too.
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Ingredients:
4 chicken thighs cut into chunks, you can use chicken breast, however I find the fat from the chicken thighs tastes better.
3 Tbs of coconut oil
4 Tbs of Against all Grain Taco Seasoning
1/2c of onion, chopped
1 Tbs of garlic, sliced
1 knob of ginger, grated (optional, but great if someone has a cold.)
2-3 cups of carrots, sliced
2-3 cups of celery, sliced
7 cups of bone broth
Or
7 cups of purified water
7 scoops of Vital Proteins Chicken Bone Broth
12oz of gluten free pasta noodles (I use spirals)
Pink Salt to taste
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Step 1: chicken
4 chicken thighs cut into chunks
3 Tbs of coconut oil
2 Tbs of Against all Grain Taco Seasoning
In a Dutch Oven, Sauté chicken in 2 tbs of coconut oil with 2 Tbs of taco seasoning. Transfer to another dish after cooked.
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Step 2: Veggies
1 tbs of coconut oil
1/2c of onion, chopped
1 Tbs of garlic, sliced
1 knob of ginger, grated (optional, but great if someone has a cold.)
2-3 cups of carrots, sliced
2-3 cups of celery, sliced
In the Dutch Oven, add 1 tbs of coconut oil to the oil, spices, moisture left from the chicken. Sauté the onion, garlic and ginger until aromatic. Add in carrots and celery (optional 1 Tbs of taco seasoning) and sauté.
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Step 3: Bone Broth
7 cups of bone broth
Or
7 cups of purified water
7 scoops of Vital Proteins Chicken Bone Broth
Pour the bone broth into the Dutch oven with the veggies. Simmer until your veggies have reached their desired tenderness or the noodles are cooked.
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Step 4: Noodles
5-6 cups of gluten free pasta
While the veggies boil/simmer, bring enough water to cook 5-6 cups of pasta noodles to a boil, follow cooking instructions on pasta. Be sure to drain AND RINSE.
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Step 5: Combine the cooked noodles, cooked chicken and enough salt to bring out the flavor and serve.
We like to serve with toasted Gluten Free Canyon Bake House focaccia bread or Simple Mills crackers.
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