May 10, 2017
We live in the Bay Area, in a beautiful, coastal town right outside of San Francisco. The sunsets are to die for, the air always smells slightly salty, and the scenery is different everyday, changing with the weather. Sounds amazing right? It is! Except that it's usually foggy and cold, like REALLY often. We make soups all the time because they are easy, quick and perfect when the weather gods decide to bless us with more fog. This is our take on a Chicken Noodle Soup.
Most Paleo "noodle" soups use spiralized zucchini or some other veggie in place of the usual glutenous noodles. In this case, we use yam noodles, AKA Shirataki. They are thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam. You can find these noodles in the refrigerated section of any Asian market on the cheap-cheap. They cost about $1.29 for one packet. You can also buy the Miracle Noodles from most "American" stores. I'm sure WholeFoods has em.
There is some debate over whether these noodles are actually Paleo. Shiritaki noodles are basically all fiber, so they may not be suitable for everyone, especially with those certain bacterial gut issues. We rinse our Shiritaki noodles like 6 times to get off the calcium hydroxide (lime water) and only have these noodles in this soup maybe a handful of times a year. It's nice to have a "noodle" once in a while, and this is our compromise from having the traditional non paleo noodle that reeks havoc on our digestive system. Everything in moderation my friends!
If you ever have questions, post in the comments below, we are here to help!
7oz yam noodles (Shirataki or Miracle Noodles) or sub with zoodles
DirectionsAdd oil, onions and garlic to a big pot and sauté until the onions and garlic brown up.While that’s sautéing, chop up the carrots and celery into small pieces and then add them to the pot to brown as well.While that’s cooking, chop up the noodles into 3-inch strands or so.See the above paragraph where I talk about the yam noodles.Once the carrots and celery have simmered for a few minutes, toss in all other ingredients, spice and water.Let simmer on medium heat, partially covered, for 40 minutes.When the soup is done, remove the whole leg of chicken, cut the meat off of the bone, and discard the bone.This soup will keep for a few days in the refrigerator if you are not ready to eat it yet.
Looking for another soup recipe? Check out our No Cream of Mushroom Soup recipe!
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