Updated: Sep 8, 2021
Free from top 8 allergens, sesame
Abbreviations: "EO" stands for Essential Oil
2 cups shredded chicken, off the bone
3 TBSP olive oil, extra virgin
1 medium onion, chopped
6-8 medium size carrots, chopped
6-8 stalks celery, chopped
1 1/2 cups Portobello mushrooms, sliced
2 medium sized zucchini, diced
1 - 28 Oz. can OR 1 - 26 Oz. box crushed tomatoes (with juice)
1 - 15 Oz. can OR 1 - 16 Oz. box cannellini beans (optional)
7 - 8 cups chicken stock (homemade or free from gluten, soy)
6 cloves fresh garlic, minced (more to taste)
1 ¼ tsp dried oregano OR 1 drop Young Living Oregano EO
1 ¼ tsp dried basil OR 1 drop Young Living Basil EO
Fresh ground black pepper (to taste)
Fresh ground white pepper (to taste)
Dash sea salt or kosher iodized salt (to taste)
½ cup gluten-free noodle (optional - cooked separate and added once soup cooked)
Sauté olive oil in deep Dutch oven or pot with onion, celery and carrot approximately 8-10 minutes.
Next, add the mushroom and allow to cook until tender.
Add the zucchini, tomatoes, garlic, chicken stock and spices and simmer another 5 minutes.
Continue to simmer on low another 5-8 minutes, adding the beans and chicken, salt and pepper(s) to taste.
Add noodles to the pot or to individual servings.
Try adding approximately ¼ cup cooked quinoa to individual servings for a complete meal. You may also choose a high fiber, high protein wheat pasta option if you are not following a gluten free diet. My son loves this soup recipe with whole wheat high fiber mini alphabet noodles. Often, I like to add 1 drop of Rosemary Young Living EO to this recipe. Try cooking a whole organic chicken off the bone and using the broth for additional health benefits!
Based on 1 Cup serving, with beans and without noodles. Nutrient analysis is only an approximation. Nutrient components vary based on type of products used.
Dietary Fiber: 6 gms
Protein: 18 gms
Total Fat: 8 gms
Total Sugar: 6 gms
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