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!
What you’ll need: Rice pasta (shape of your choice – I used spirals), ground chicken, carrots, mushrooms, yellow onion, celery, kale, chicken broth, olive oil, white pepper, black pepper and salt. For list of ingredients with quantities, see full recipe below.
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 min.
Add chicken broth, mushrooms, celery, kale, 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! Please let me know what you think by commenting below.