Tuesday, February 26, 2013

Gluten Free Low Carb Chicken “Noodle” Soup

First make Chicken Broth in Pressure Cooker or other Big Pot
2 chicken thighs with skin and bones
6 cups of water (just fill until about 3” from top of pot)
1 chopped white onion
2 cups mushrooms (sliced)
2 cups celery (chopped)
½ cup minced garlic
4 bay leaves
1 tbsp. tarragon leaves
1 tbsp. chives
1 tbsp. cilantro leaves
1 tbsp. basil leaves
1 tbsp. thyme leaves
2 cups chopped spinach
2 tbsp. *Himalayan Pink Salt (or sea salt, or iodized salt)
1 tbsp. black pepper

Cook for 1-2 hours.  Remove bones and skin throwing the good meat back in.   
Use a potato peeler to shave 4 zucchinis into ribbons, peel and all.  Put them in the broth and boil for about 15 minutes until soft and they match the texture of noodles.  
Add more salt and pepper to taste.

*Himalayan Pink Salt contains 84 natural minerals and elements found in the human body. This form of salt has also been maturing over the past 250 million years under intense tectonic pressure, creating an environment of zero exposure to toxins and impurities. 

Stacy Pessoney
February 26, 2013

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