Kid-friendly Chicken Noodle Soup
Includes gluten-free & dairy-free options
Servings 6
Ingredients
- 1 tsp extra-virgin olive oil
- 1 onion finely diced
- 4 carrots peeled and sliced
- 1 garlic clove minced
- 1/4 tsp salt
- 1 tbsp apple cider vinegar
- 10 cups chicken broth, gluten and dairy free if desired, or bone broth
- 2 boneless, skinless chicken breasts or 4 chicken thighs chopped into bite-sized pieces
- 1/8 tsp ground black pepper
- 14 oz drained and rinsed konjac noodles or 2 cups zucchini noodles
Instructions
- 1. In large pot, heat olive oil over medium heat. When hot, add onion, carrots, garlic, and salt and cook for 5 minutes, until onion is starting to brown. Deglaze with apple cider vinegar and stir for 30 seconds. Add broth, chicken, and black pepper and bring to a boil. Reduce heat to medium and simmer until carrots are soft, about 20 minutes.
- 2. Add konjac noodles and simmer for 1 minute (3 to 4 minutes for zucchini, or according to pasta package directions). Taste and add additional salt and pepper, to taste.
Notes
Per serving: 139 calories; 17 g protein; 4 g total fat (1 g sat. fat); 12 g total carbohydrates (3 g sugars, 3 g fiber); 235 mg sodium