No-Noodle Chicken Soup

Through the frost-bitten winter days, there's nothing more comforting than a hearty bowl of chicken soup. Our No-Noodle Chicken Soup is a delightful twist on the classic, packed with nutritious vegetables and rich flavors. This recipe is perfect for those looking to enjoy a wholesome, gluten-free meal without the added carbs from noodles. Made with a whole naturally-raised chicken and a variety of fresh, diced vegetables, this soup is both nourishing and satisfying. Whether you're feeling under the weather or just in need of a cozy meal, this No-Noodle Chicken Soup is sure to warm you up from the inside out. Let's dive into the ingredients and method to create this delicious dish!

Ingredients:

• 1 yellow onion, chopped
• 1 Tbsp garlic, minced
• 1 Tbsp coarse unrefined salt
• 1 whole naturally-raised chicken
• 1 3” piece wakame (optional)
• 12 cups water
• 1 Tbsp wheat-free tamari
• 1 cup celery, diced 
• 1 cup carrots or cauliflower or 
•    broccoli, diced
• 1 cup zucchini, diced
• 6 eggs

Method:

1. Place the onion, garlic, salt, chicken, wakame and water in a stock pot. Bring to a boil and simmer until the chicken is cooked through (about an hour). Remove the chicken and cut into small pieces. Return the chicken to the pot and add the tamari, celery, carrots, and zucchini. Bring to a boil again and let simmer until the vegetables are tender. 
2. In a separate bowl, beat the eggs. Slowly whisk them into the boiling soup. Turn off the heat and give the soup a stir. Let cool slightly and serve.   

Serves 6 to 8