Chicken “Noodle” Soup

Chicken Noodle Soup

  • Servings: 10
  • Difficulty: medium
  • Print

Ingredients:

  • shredded chicken
  • 32 oz organic chicken broth
  • 4 celery stalks
  • 3 large carrots
  • 1 cup petite peas
  • 2 cups fresh spinach leaves
  • 3 green onions
  • 3/4 cup quinoa
  • 4 cups water
  • 2 tsp himalayan salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • one bay leaf
  • black pepper and crushed red pepper (for dashes)

Directions:

  1. Chop carrots, celery, spinach, and green onions.
  2. Add all chicken broth, veggies, garlic powder, onion powder, salt, water, and bay leaf to a large pot and bring to a boil.
  3. Once boiling, low to a simmer and begin to add shredded chicken.
  4. After adding all shredded chicken, allow to simmer 5 minutes; stirring frequently.
  5. Sprinkle a dash of black ground pepper and crushed red pepper.
  6. Simmer for another 5 minutes or until quinoa is cooked and veggies are soft.
  7. Devour

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