Who doesn’t love a bowl of hot Chicken Noodle Soup on a cold day?! I know I do! And there’s also a reason why Chicken Noodle Soup has a reputation for being the perfect remedy when you’re feeling under the weather. The bone broth in homemade Chicken Noodle Soup boosts your immunity and is anti-inflammatory, helping you fight the common cold. When I was a child, there was nothing like warming up with a bowl of my Mom’s homemade soup. And I think she would approve of this low-carb, gluten-free version.
Chicken “Noodle” Soup
1 Yellow Onion (diced)
4 stalks of Celery (diced)
3 Carrots (medium, chopped)
1 tbsp Rosemary (fresh)
24 oz Chicken Breast (boneless, skinless)
Sea Salt & Black Pepper (to taste)
6 cups Chicken Bone Broth (or stock)
2 cups Daikon Radish (spiralized)
Add all ingredients expect for daikon to the crock pot and cook on low for 6-8 hrs.
Once chicken is cooked through, transfer it to a large bowl and shred it with two forks. Return the shredded chicken and daikon “noodles” to the crock pot and let it soak for at least 5-10 minutes.
Adjust seasoning as needed.
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