All the comfort of a piping hot bowl of Chicken Noodle Soup without any of the discomfort caused by the noodles...
Course Soup
Cuisine American
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 239kcal
Author Sonia! The Healthy Foodie
Ingredients
6-8cupschicken stock
2cooked chicken breasts
1medium onionfinely chopped
2garlic clovesminced
2medium carrotssliced
1celery ribsliced
½medium rutabagacut into “noodles”
1-2tbspfresh parsleychopped
Instructions
Cut the rutabaga into “noodles” by using the wide julienne (or French fry) setting of your mandolin but set the blade thickness to about 1/8” of an inch. This will give you fettuccine-like strips of rutabaga.
Melt a little bit of cooking fat in a large stock pot set over medium-high heat. Add onion, salt and pepper and cook for 2 to 3 minutes, until fragrant.
Add garlic, carrot and celery and stir well.
Pour in chicken stock, bring to the boil then reduce heat and simmer until the carrots are almost cooked to your liking.
Throw in rutabaga noodles and chicken and continue cooking until “noodles” are tender.