Nourishing Gluten-Free Chicken Noodle Soup (Egg Free, Dairy Free)
- 4 ounces white rice pasta or zoodles or spaghetti squash
- 2 tablespoon ghee (or butter if tolerated)
- 1 cup yellow onions diced
- 1 cup carrots diced
- 1 cup celery diced
- 1 1-inch knob of ginger grated
- 3 garlic cloves minced
- 8 cups bone broth
- 2 cups cooked chicken
- salt & pepper
In a shallow dish, place dry white rice pasta and cover with luke-warm water. Set aside.
In a large soup pot, heat ghee or butter until melted. Add onions, celery and carrots and cook for 5 minutes over medium-high heat.
Add ginger and garlic and cook for one minute.
Add bone broth. Cover and bring to a boil.
Drain the soaked white rice pasta and rinse. Add to boiling broth with vegetables and cook for 3-4 minutes or until pasta is al dente.
Add cooked chicken and season with salt and pepper to taste.
Garnish with fresh dill or parsley.
Calories: 90kcal | Carbohydrates: 10g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 74mg | Potassium: 89mg | Sugar: 1g | Vitamin A: 1820IU | Vitamin C: 2.1mg | Calcium: 14mg | Iron: 0.1mg