Italian Chicken Noodle Soup

October 16, 2014

Made from scratch and you will never make another Chicken Noodle Soup again!

2 tablespoons butter (ghee)
1 Medium onion (diced)
3 Medium garlic cloves (minced)
1 cup chicken stock
2-3lb chicken (fresh or frozen)
12 cups water
2 teaspoons Italian seasoning
4 Medium dried bay leaves
2 Medium carrots (peeled and sliced)
2 cups celery (sliced)
2 1/2 cups organic whole wheat fusilli noodles (Trader Joes) (gluten free or egg noodles)
1 cup brown rice (or white rice (pre-cooked) optional)
3 tablespoons fresh parsley (chopped or 1 1/2 tbs dried parsley)
2 teaspoons fresh rosemary (chopped or 1tsp dried rosemary)
1 cup heavy cream (or coconut cream (optional))
fresh parmesan (grated)
salt and pepper to taste

In a soup pot saute onions in butter until clear, add garlic for one minute and stir. Add water, chicken stock, and seasonings. Cover pot and bring to a boil. Then bring heat down to medium low and let...
See the full directions on my site

Nutritions

Calories
551

Sodium
504mg
21% DV

Fat
48g
74% DV

Protein
38g
77% DV

Carbs
24g
8% DV

Fiber
11g
46% DV