When it’s cold outside, or I’m feeling a little under the weather, I crave a warm bowl of chicken noodle soup. This recipe gives a twist to a classic. By using rice noodles and chicken meatballs the recipe is wheat-free and “Healthy You!”-approved!
- 8oz rice pasta(shape of your choice)
- 1lb ground chicken(organic preferred)
- 1cup carrotspeeled and sliced thin
- 1/2cup mushroomssliced
- 1 yellow onionchopped
- 1/2cup celerysliced thin
- 2leafs of kalecut in thin strips or chiffonade (stems discarded)
- 6cups chicken brothlow sodium, organic preferred
- 1tablespoon olive oil
- 1/4teaspoon white pepper
- saltto taste
- cracked black pepperto taste
- In a large pot, heat the olive oil on medium-high.
- Add the onion and cook until translucent or approximately 4-5 minutes.
- Add carrots and cook for 1 minute.
- Add chicken broth, mushrooms, celery, kale and salt and pepper and bring to a simmer.
- In a medium to large bowl, combine chicken, salt and white pepper.
- Form approximately 12 meatballs.
- Add meatballs to broth mixture.
- Add rice pasta and continue to simmer until chicken is cooked thoroughly and pasta is al dente (about 10-12 minutes).
- Season with additional salt and pepper. Serve and enjoy!