10 cupschicken broth, gluten and dairy free if desired, or bone broth
2boneless, skinless chicken breasts or 4 chicken thighschopped into bite-sized pieces
1/8 tspground black pepper
14 ozdrained and rinsed konjac noodles or 2 cups zucchini noodles
1. In large pot, heat olive oil over medium heat. When hot, add onion, carrots, garlic, and salt and cook for 5 minutes, until onion is starting to brown. Deglaze with apple cider vinegar and stir for 30 seconds. Add broth, chicken, and black pepper and bring to a boil. Reduce heat to medium and simmer until carrots are soft, about 20 minutes.
2. Add konjac noodles and simmer for 1 minute (3 to 4 minutes for zucchini, or according to pasta package directions). Taste and add additional salt and pepper, to taste.
Per serving: 139 calories; 17 g protein; 4 g total fat (1 g sat. fat); 12 g total carbohydrates (3 g sugars, 3 g fiber); 235 mg sodium