As the weather begins to cool down a few degrees, I'm pulling out my best soup recipes. This wheat and dairy-free chicken noodle soup is one of my favorites. It's one of the recipes in my Healthy You Cookbook but I'm sharing it with you below. Enjoy!
Chicken Noodle Soup (A Twist on a Classic)
With ground chicken meatballs
8 oz. rice pasta (shape of your choice)
1 lb. ground chicken
1 cup carrots, peeled and sliced thin
½ cup mushrooms, sliced
1 yellow onion, chopped
½ cup celery, sliced thin
2 leafs of kale, cut in thin strips (stems discarded)
6 cups chicken broth, low sodium and organic
1 tablespoon olive oil
¼ teaspoon white pepper
salt and cracked black pepper, to 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 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!