ORGANIC CHICKEN NOODLE SOUP
Servings 6 | Prep Time 10 Minutes | Cook Time 1 Hour
2 lbs organic chicken breasts
1 lbs organic carrots
½ lbs organic celery
½ sweet onion, chopped
1 lbs organic baby medley potatoes
1 bag of organic pasta of your choice
3 quarts organic chicken bone broth
Pink Himalayan Salt
Pour enough olive oil to just cover the bottom of the sauté pan and set the burner to medium heat. Once the olive oil is warm, place chicken tenders in pan and season them with the salt, pepper, minced onion, garlic powder, and Italian seasoning.
Cover the pan and let cook for one minute. Then flip the chicken tenders and season the other side. Cover and let cook for another ten minutes. Remove from heat and leave covered for another five minutes.
While chicken is cooking, chop the vegetables and place in a stock pot. Pour the bone broth into the pot and make sure it covers the vegetables. Add same seasonings used on chicken at your discretion. Add 1-2 bay leaves. Set burner to medium-high heat.
Once chicken is done cooking and allowed to sit for five minutes, shred tenders and place in pot with vegetables and broth.
Cover stock pot and cook on medium-high for one hour.
Serve and enjoy!
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