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–+ servings

No Noodle Chicken Soup

Tastes like chicken noodles soup without the pasta, more vegetables, & WAY more flavor!
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Total Time: 1 hour 10 minutes
Servings: 8

Ingredients

  • 1 Tablespoon olive oil
  • 1 yellow onion diced
  • 1 (16 oz) bag baby carrots, thinly sliced (about 3 cups)
  • 2 celery stalks, halved lengthwise & thinly sliced
  • 2 tablespoons fresh ginger, finely chopped (or 2 teaspoons ginger paste)
  • 5 garlic cloves, minced (or 2 teaspoons garlic powder)
  • 2 lbs boneless skinless chicken breast
  • 10 cups chicken broth
  • 2 chicken or beef bouillon cubes
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon ground turmeric
  • 3 teaspoons salt (more or less to taste)
  • 1 (12 oz) bag frozen broccoli florets
  • 1 (10 oz) bag frozen cauliflower rice
  • 1 1/2 cups frozen peas (about half a 16 oz bag)
  • 2 cups spinach, roughly chopped
  • 1/2 bunch fresh parsley, finely chopped

Instructions

  • In a large pot over medium heat, add the olive oil, onions, carrots, celery, ginger, and garlic. Cook for 5-7 minutes, until the vegetables are slightly softened.
  • Add the chicken, broth, bouillon seasoning, apple cider vinegar, turmeric, and salt to the pot.
  • Turn heat to medium-low, and cook for 20-40 minutes, until the chicken breasts are cooked through (165 degrees).
  • Transfer the chicken to a cutting board. Shred the chicken with 2 forks.
  • Add the shredded chicken, broccoli, peas, cauliflower rice, spinach, and parsley to the pot. Continue to simmer until the broccoli is thawed. Turn off the heat.
  • Use scissors to cut the broccoli into smaller pieces. Taste and add more salt if needed.

Nutrition

Serving: 1 serving | Calories: 277kcal | Carbohydrates: 13g | Protein: 40g | Fat: 7g