Creamy Chicken "Noodle" Soup
Yields: 6 servings
Ingredients:
- 7 cups Water
- 3-4 lb Chicken
- 4 stalks Celery, diced
- 1 small Yellow Onion, diced
- 2 Tbsp Olive Oil
- 3 large Carrots
- 3/4 tsp Black Pepper
- 1/2 tsp Sea Salt
- 2 Tbsp Bouillon Replacement
- 1/4 cup Arrowroot Starch
- 2 cans Full-Fat Coconut Milk
Directions:
- Cook chicken in water; simmer for 40 minutes.
- De-bone and cube chicken.
- Strain broth.
- Use a vegetable peeler to make paper thin "noodles" and cut into 4" lengths.
- Cook onions and celery in large pot.
- Return broth to the stockpot and add the carrot noodles.
- Stir in the 2 tablespoons bouillon replacement, salt, and pepper.
- Simmer uncovered for 15 minutes.
- Whisk 1 can of coconut milk and starch until smooth. Add all of the coconut milk to the soup, stirring constantly while adding it.
- Add chicken meat to the soup and heat for 15 minutes.
- Serve hot.