In a large stock pot melt 1 tablespoon coconut oil over medium heat. Pan-fry chicken for 5-7 minutes per side, until starting to brown on the outside. The chicken does not need to be completely cooked through, it will continue cooking in the soup. Remove chicken and set aside.
Melt remaining 1 tablespoon coconut oil in the pot over medium-low heat. As the coconut oil is melting, peel and dice the onion. Add onion to coconut oil and saute until caramelized, about 15 minutes. As you saute the onion, peel and chop the carrots and potatoes, and slice the celery into 1/4 inch slices.
After the onion is caramelized, add the onion, carrots, potatoes, chicken stock, filtered water, and sea salt. Bring to a simmer over medium-high heat, then cover and turn soup down to simmer at medium-low for an hour.
After the soup has been simmering for an hour, bring back up to medium-high heat and add the noodles. Stir in and allow to boil for 2 full minutes. As the noodles are cooking, cube the chicken that you set aside into 1/2-inch cubes. Add the chicken in.
If sharing the soup, now is the time to put it into jars. This will allow the noodles to not become too mushy as it is re-heated.
To serve, continue cooking while covered over medium-low for an additional 10-20 minutes, until noodles are well-cooked.
"Get Well Soon" Gluten-Free Chicken Noodle Soup Recipe
Amount Per Serving (1 serving)
Calories 626Calories from Fat 225
% Daily Value*
Saturated Fat 9g45%
Vitamin A 9650IU193%
Vitamin C 21.1mg26%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com