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Chicken Noodle Soup (with a twist)

January 22, 2014 by Dawna Stone

Chicken Noodle Soup (with a twist)
Servings
4
Servings
4
Chicken Noodle Soup (with a twist)
Servings
4
Servings
4
Ingredients
  • 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
Servings:
Instructions
  1. In a large pot, heat the olive oil on medium-high.
  2. Add the onion and cook until translucent or approximately 4-5 minutes.
  3. Add carrots and cook for 1 minute.
  4. Add chicken broth, mushrooms, celery, kale and salt and pepper and bring to a simmer.
  5. In a medium to large bowl, combine chicken, salt and white pepper.
  6. Form approximately 12 meatballs.
  7. Add meatballs to broth mixture.
  8. Add rice pasta and continue to simmer until chicken is cooked thoroughly and pasta is al dente (about 10-12 minutes).
  9. Season with additional salt and pepper. Serve and enjoy!
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