Chicken \”Noodle\” Soup

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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In a heavy-bottomed pot, place butter, chicken, onion, celery, carrots and bay leaf. Cook on medium until onions are translucent.

Add broth, thyme, garlic and S&P. Bring to boil. Reduce to a simmer for 30 minutes.

Spiral the turnip. Roughly cut “noodles” onto 1-inch lengths. Simmer for an additional 5 minutes.




  • 2 cups diced cooked chicken
  • 4 cups homemade chicken broth
  • 2T organic butter or coconut oil
  • 1 onion, chopped
  • 2 carrots, peeled and thinly sliced
  • 2 celery stalks, chopped
  • 2-3 garlic cloves, minced
  • 1 bay leaf, 1T fresh thyme leaves
  • 1 medium turnip, peeled
  • Sea salt and ground pepper to taste


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Recipe Comments

Comment (1)

  1. posted by emc102 on November 13, 2012

    This soup is delicious! I used coconut oil instead of butter which gave the soup a really great flavor, almost green curry like. I will be making this again!

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