I don’t know why it took me this long to discover that green beans make a great substitution for noodles in chicken noodle soup. I highly recommend trying it out if you are sticking to a grain-free, gluten-free, or paleo diet.
This soup is incredibly comforting. Be sure to squeeze a lemon wedge into your bowl before you slurp it up. No matter how you eat your chicken soup, you are eating it incorrectly without the lemon. Trust me.
Chicken Groodle Soup (serves 4)
1 qt (4 C) homemade chicken stock
1 qt (4 C) filtered water
1 onion, finely diced
3-4 carrots, washed and chopped
2 stalks of celery, washed and chopped
2 cloves garlic, minced
1 lb fresh or frozen trimmed green beans
unrefined salt and freshly ground pepper to taste
2 C cooked, shredded or chopped chicken
lemon wedges (don’t skip these!)
Dump chicken stock, water, onion, carrots, and celery into large stock pot and cover. Heat over medium-high heat until boiling; bring heat to low and simmer, covered, until vegetables are softened (check every 20 minutes). Add green beans and garlic to pot; bring back up to a simmer and cook until green beans are very soft like noodles. Remove from heat. Taste soup and add salt and pepper as needed.
When ready to serve, divvy up chicken into individual bowls and then ladle the soup over it. You can just throw the chicken in the pot too, but that dries it out pretty quickly. Keep them separate if you won’t eat all the soup at once. Squeeze a lemon wedge into your bowl to taste, and enjoy.