Recipe modified from:http://thecoconutmama.com/paleo-chicken-noodle-soup-2/
No noodles required, the technique detailed below will create something like noodles by slow pouring the egg. You can also add any other vegetables into the mix. You can also choose to add brown rice noodles.
Ingredients
- 2 tablespoons coconut oil
- 1 onion, minced
- 1 rib celery, sliced
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
- 2 1/2 quarts organic Chicken broth
- 3 cups shredded chicken
- 1/4 cup minced fresh parsley
- 3-4 eggs, lightly beaten
- sea salt and pepper to taste
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion and celery and cook until softened, 3-4 minutes. Stir in the thyme, bone broth, and chicken. Bring to a simmer and cook until the vegetables are tender, about 15 minutes. Stir in parsley.
2. Stir soup gently so that it is moving in a circle. Pour beaten eggs into soup in a slow steady stream. This will create “noodles” for the soup. Remove soup from heat and let stand for 2 minutes. Break up the eggs using a fork. Season with sea salt and pepper to taste before serving.
To Make Ahead –
This soup can be prepared through step 1, cooled, covered and refrigerated for up to three days or frozen for up to a month. Reheat over low heat and proceed with step 2.
1. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion and celery and cook until softened, 3-4 minutes. Stir in the thyme, bone broth, and chicken. Bring to a simmer and cook until the vegetables are tender, about 15 minutes. Stir in parsley.
This soup can be prepared through step 1, cooled, covered and refrigerated for up to three days or frozen for up to a month. Reheat over low heat and proceed with step 2.
