I’ve been making a batch of soup every week for the last month or so. I love how easy soups are to make. They’re packed full of nutrients, especially if you use homemade bone broth. This week I’ve been enjoying Paleo Chicken “Noodle” Soup. Made with homemade chicken bone broth, vegetables, pasture raised chicken and egg drop “noodles”. This recipe is grain free, gluten free and dairy free.
2 tablespoons coconut oil
1 onion, minced
1 carrot, peeled and sliced thin
1 rib celery, sliced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
2 1/2 quarts homemade bone broth
3 cups shredded chicken
1/4 cup minced fresh parsley
3-4 eggs, lightly beaten
sea salt and pepper to taste
1. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, carrot, 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.
This recipe is linked to: Pennywise Platter @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade , Living Well Blog Hop Hosted By Laurie @ Common Sense Homesteading, Jo @ Jo’s Health Corner, Tina @ Being Made New, Lea @ Nourishing Treasures & Stephanie @ Healthy Homeschool 101, Fresh Bites Friday @ Real Food Whole Health