Well, it was 86 degrees here yesterday for Halloween. Crazy. I was thinking how much I would love to be able to bust out this soup, so here it is for those of you living in cooler climates this fall.
This was SO good. Do NOT fear the kelp noodles. They have zero flavor, and the texture was perfect in this soup. The consistency is similar to rice vermicelli noodles. They get softer after heating them, and I HIGHLY recommend them. Don’t let the name scare you!
Kelp noodles can be found in the refrigerator section of Whole Foods near the soy noodles. Do NOT buy soy noodles!
- 2 Tbsp coconut oil
- 2 carrots, cut into 1/4 inch slices
- 1 medium onion, chopped
- 3 cloves of garlic, diced
- 1/2 tsp dried sage
- 1/2 tsp dried thyme (or 1 Tbsp fresh thyme)
- 1 bay leaf
- 1/2 tsp salt (make sure you taste as you season so that it does not get over seasoned. It will also depend on the salt content of the broth that you used.
- 1/2 tsp ground black pepper
- 6 cups chicken stock (I used homemade, but you could use organic)
- 1 package kelp noodles or miracle noodles (see note above)
- 1.5 cups shredded chicken (I used my roasted chicken recipe)
- Melt the oil in a stew pot and saute the vegetables and herbs for about ten minutes.
- Add the chicken stock, bring to a boil, and then simmer for 15 minutes.
- Rinse and cut the kelp noodles and add them to the pot.
- Simmer for 15 minutes
- Add the chicken to the pot for 5-6 minutes.
- Season with salt and pepper to taste.
This is great leftover, and perfect for keeping warm indoors!