Green Chicken Noodle Soup

Green Chicken Noodle Soup

Green Chicken Noodle Soup


1 lb cooked chicken

2 7oz packs of shirataki noodles

2 medium onions

3 stalks of celery

1 Tbl turmeric powder

2 cans (or 1 quart) chicken stock

2oz bunch fresh herbs (sage, thyme, rosemary)

¼ head cabbage

6-8oz pesto

5-6 kale leaves

5-6 green onions

Cooking fat of choice (avocado or coconut are good choices)

Salt and pepper to taste

Red Pepper Flakes

  1. Chop all the vegetables. Leave the fresh herbs whole.

  2. Tie the herbs in a bundle with kitchen twine, or you can wrap and tie them up in cheesecloth.

    1. If you have neither you can tie them with green onion leaves as I did here.

  3. Cook the chicken if necessary.  Set aside

    1. 3lbs of drumsticks were used here. Pressure cooked and then stripped of the meat.

    2. A store-bought rotisserie chicken (meat picked off the bone) would also be a great option.

  4. Prepare the noodles.  Follow the instructions for cooking shirataki noodles on the package.  This type of noodle needs to be rinsed, boiled, and then pan-fried. In this case, they were also chopped up to bite-sized pieces.

    1. You could also break up dried spaghetti noodles and toss them in at the end, or use your own noodle of choice.

  5. Add 3 Tbl of cooking fat to a soup pot and add the onions and celery.  Sweat the vegetables over medium heat and add the turmeric and a pinch of salt. Cook an additional 5 minutes

  6. Add the chicken stock, the herb bundle, chopped cabbage, and the pesto. Simmer for about 15 minutes. Add the red pepper flakes here if you are using them.

  7. This is a good moment to taste for seasoning. Remove the herb bundle.  

  8. Add the chopped kale and green onions, chicken, and noodles. Stir and then simmer for 10 minutes before tasting for seasoning and enjoying.

Some Tips!

  1. This was in an effort to clean out the refrigerator before leaving town for Thanksgiving.  Use whatever vegetables you have on hand and need to get rid of. That goes for herbs too; you could leave them out altogether or use a different variety.

  2. The pesto was from a batch that was made several months ago and frozen in ice cube trays.

  3. The first step to chop all the vegetables isn’t necessary, but it is very helpful to have everything ready to dump in the pot.

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