Chicken Noodle Soup (THM-E, sugar free)

I love warm, comforting soups of all kinds! They’re so good and they fill you up so nicely. Here’s one of my many favorites I’m making tonight….

Get that chicken out of the freezer and even if it’s not totally thawed, put it in a big 4 quart pot and fill with water. I used boneless skinless thighs, but any chicken or turkey will do. If it is bone in, you’ll just need to debone it before you add it back to the soup, after cooking. It has more collagen if the bones are left in, so that’s a good thing! Leave an inch or so of space so you don’t have a mess when it boils. It might have happened tonight! When the chicken is tender, after 30 minutes of simmering, scoop it out and put a pack of Dreamfield spaghetti noodles or your favorite low carb spaghetti into the pot to simmer. In another skillet, fry a big onion, lots of chopped garlic, celery and very finely chopped carrots if desired. When the onions are soft, you can add chopped chicken to fry up a bit, or add the chopped chicken directly into the spaghetti broth. Add the onion mixture to the broth and optional corn, season to taste, and enjoy!

2-3 pounds of chicken

1 big onion

5 cloves garlic

1 box of Dreamfields spaghetti

Optional: finely chopped carrots, celery

1-2 cups Corn (optional)

1 tsp mineral salt *

1 tsp pepper

1 tsp Italian seasoning

1 tsp Basil

1 tsp celery salt

Put the chicken in a 4 quart pot, or larger. Fill it most of the way with water and simmer till soft. When the chicken is tender, take the chicken out of the broth and debone if needed and chop in small pieces. Leave the broth in the pot, and bring a box of spaghetti to simmer in it for about 7 minutes. In a separate skillet, fry the onions and garlic and celery and carrots. Add the veggies, corn, chopped chicken to the broth and season to taste. Enjoy!

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