Kid-friendly Chicken Noodle Soup
Includes gluten-free & dairy-free options
  • 1tsp extra-virgin olive oil
  • 1 onionfinely diced
  • 4 carrotspeeled and sliced
  • 1 garlic cloveminced
  • 1/4tsp salt
  • 1tbsp apple cider vinegar
  • 10 cups chicken broth, gluten and dairy free if desired, or bone broth
  • 2 boneless, skinless chicken breasts or 4 chicken thighschopped into bite-sized pieces
  • 1/8 tsp ground black pepper
  • 14 oz drained and rinsed konjac noodles or 2 cups zucchini noodles
  1. 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. 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.
Recipe Notes

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