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chicken and noodle soup (grain free)

I've always loved soup since I was a kid, but my daughter not so much. So when I first made this and she tried, and not only had the whole bowl but another and then asked for a THIRD BOWL without even a hint of encouragement, I figured I was onto a winner.

 

Why did I give it this title? Well because it's one of the most popular recipes I've ever put out - so many kids LOVE it (and grown ups). I'm not even embarrassed to admit that we finished the entire pot in one night. Perfectly nourishing for those cooler evenings.

Dairy free, Egg free, Grain free.
Instant Pot and Stove Top.

Makes 6-8 serves of slurpy goodness.

 

MAKE THIS RECIPE

1 leek, sliced
2 stalks celery, sliced
1 brown onion, diced
1 carrot, peeled and diced
1 knob ginger, finely chopped
2 garlic cloves, finely chopped
1 whole small chicken (preferably organic free range), roasted
1.5 litre water
1 tablespoon lard
100g sweet potato noodles* (buy here in NZ)
Sea salt + ground black pepper
Half a lemon

Option: quarter large white cabbage, thinly sliced

  1. Strip the meat and a bit of the skin from your roasted chicken and set aside.

  2. Place the bones, and frames in your Instant Pot with 1.5L water and cook under high pressure for 30 mins. If you don't have a pressure cooker, simmer in a large pot on the stove for at least 60 mins.

  3. Strain broth into a container.

  4. In your Instant Pot (or the same large pot on your stove), heat lard and then sauté leek, celery, onion, carrot, ginger and garlic until gently browned. Turn down heat and add your stained broth to simmer gently for 20 mins.

  5. Add dry noodles to soup for the last 15 minutes.

  6. Strip chicken meat/skin off the frame and add back to pot, add seasoning to taste.

  7. Serve with a squeeze of lemon.

 

Enjoy x


*Sweet potato noodles can also be found at Asian grocery stores and selected supermarkets. These are not spiralised fresh sweet potato/kumara. They are made from the starch of this root vegetable, and water. They come as dried noodles and when cooked become slippery and slurpy and can be used in place of rice or flour noodles, and perfect in Asian style dishes.

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Enjoy this free recipe? Awesome! I am passionate about helping make real food food an ally. You may also really enjoy my recipe ebook, For Real, with 70 nutrient-dense recipes from my kitchen to yours.

 

If you do make this dish, please share on Facebook or Instagram and tag me in! I'm @raisedonrealfood.

If you’re interested in one-on-one coaching designed to help you build a strong nutrition and lifestyle foundation to overcome skin and gut health related challenges such as eczema and allergies, I see a small number of clients each week from around the world in my private integrative nutrition and gut health online. For more information visit here.

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Maryana Lishman is a integrative nutrition coach and wellness strategist with a focus on holistic skin and gut health. As a mum who resolved her daughter's eczema, multiple food allergies and Failure to Thrive from the inside out, she is passionate about helping other families build a strong wellness foundation so they can thrive.

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