Nutrition. Education. Transformation.

Low-Residue Chicken Noodle Soup

April 23, 2014

 

  • Olive oil
  • 4 peeled and diced carrots
  • 2 quarts organic low-sodium chicken broth
  • 2 tsp. basil
  • 2 tsp. thyme
  • 2 lbs. chicken breast diced into small cubes.
  • 1/2 package Tinkyada white rice noodles
  • Juice of 1 lemon
  • Salt and pepper
  • Coconut Aminos to taste

 

  1. Place 1 Tbsp. olive oil in a pot and add carrots. Add herbs. Sauté for 10 minutes.
  2. Meanwhile cook rice noodles in a separate pot according to instructions.
  3. Add broth to soup pot and simmer for 15 minutes. After 15 minutes, add chicken and cook for another 5 minutes or until fully cooked.
  4. Turn off soup. Add noodles, lemon juice, salt, pepper and Coconut Aminos to taste.
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