Ingredients
6 bone in chicken breasts
1/2 onion
2 pressed or minced garlic clove
2 packages of bone broth (Organic grass-fed broth)
5 cups of filtered water
2 cups chopped celery
2 cups chopped carrots
1 cup chopped scallion
1 package frozen peas
1/2 package of GF pasta of choice (I used cassava noodles and broke into smaller pieces)
Himalayan sea salt, pepper, rosemary, and thyme to taste.
Directions
If using frozen peas, take out of freezer to begin to thaw.
Add water to pot and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and cover. Allow chicken to cook until heated through and juice runs clear (about 15 minutes for 3 breasts, but may vary depending on size).
While chicken is cooking add water to pasta pot and bring to a boil. Cook pasta per box directions.
While chicken and pasta are cooking- chop 1/2 onion and 2 garlic cloves.
Once chopped add 1 tbsp of olive oil to frying pan and sauté garlic and onion.
Once garlic and onion have caramelized add to soup pot with chicken. Cover pot with lid.
Chop all other veggies- celery, carrots, and scallion.
Add bone broth to pot with chicken to begin to thaw (I used Falvorchef found in freezer section of Whole Foods). Add salt, pepper, rosemary, and thyme.
Once chicken is cooked, de-bone and shred chicken.
Bring soup broth to a boil and add all veggies (leave chicken our of soup for now).
Once veggies are soft or cooked to preference add chicken back in with bones (optional- I add bones back for additional flavor and nutrients), frozen peas.
Allow peas to thaw in soup and add additional seasonings as preferred.
I do not add pasta to the soup. I leave the pasta on the side to serve with each soup bowl individually. This keeps the integrity of the noodle.
Pour soup and add noodles as desired- Enjoy!
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