This doesn’t happen to me often
The recipe 👇🏻
4 cups cooked chicken, chopped or shredded (alternatively you can add raw chicken breasts into the soup, cook it, and remove the breasts and then shred the meat and add it back to the pot)
1 onion, sliced
6 cloves garlic, chopped
4 medium size carrots, chopped
3 celery sticks chopped
1 bay leaf
2 tsp salt (plus extra to taste. Don’t be afraid to add lots!)
1 tsp pepper
2 quarts bone broth
Noodles of choice
2 tsp apple cider vinegar
1/4 cup einkorn or regular flour (optional, for thickening)
1/4 cup cream (optional, for a more decadent soup)
The process:
In a medium size pot, sauté the onions, celery, and carrots in some olive oil on medium heat for about 10 minutes, stirring occasionally.
Then add all the other ingredients, except the flour, cream, and ACV and bring to a boil. Reduce the heat to low-medium and simmer for about 30 minutes, or longer if using a raw chicken until the chicken is fully cooked.
If using raw chicken, remove it once it’s fully cooked and shred it with a knife into pieces. Return it back to the pot.
Add the flour, cream, and apple cider vinegar and simmer for 5 more minutes, stirring until the flour is completely mixed in.
Note: I like my noodles to be el dente, so I cook them separately and then add them to the soup right before serving. Alternately you could just add them directly to the soup during the last 5-10 minutes of cooking.
Top with parmesan cheese and enjoy!
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