This creamy chicken gluten-free noodle soup is the real deal, you can pair it with some healthy butter bread slices.
This is by far one of the easiest and delicious chicken noodle soup recipe.
You can replace the paleo with tapioca flour, or gluten-free flour. You can also substitute pasta noodles for zucchini noodles.
2-3 cups cooked chicken breast, shredded
1 tbsp olive oil
1 yellow onion, diced
2 cloves fresh garlic, minced
2 large carrots, sliced
1 celery stalk, chopped
1/3 cup flour
2 tbsp parsley, chopped
2 tsp chicken or vegetable stock powder
4 cups chicken broth or bone broth
5 cups 2% milk (creamy unsweetened non-dairy milk preferable).
10 oz uncooked pasta
1/3 cups fresh or frozen peas
A pinch of sea salt.
Heat oil in a large wok over medium heat, saute onion, garlic, carrots and celery for about 5 minutes.
Add flour, parsley, stock powder and sea salt. Mix thoroughly and cook for another 3 minutes.
Pour in the broth and mix. Bring to boil for about 5 minutes, reduce heat and simmer for 20 minutes, partially covered.
Add chicken, milk and pasta, bring to boil and cook for about 6 minutes. Add peas and simmer until peas are cooked and soup has thickened.
Serve and enjoy with butter bread.