Amazing Chicken Noodle Soup with Almond Flour Noodles

Ever wished you could enjoy a warm, comforting bowl of chicken noodle soup without all the carbs? I get it. That's why I'm so excited to share my take on a classic: chicken noodle soup with almond flour noodles! It's the same cozy feeling, but with a lighter twist. This isn't just your average soup recipe; it's a journey into flavor and health, starting with a rich, homemade bone broth that's simmered for hours. We'll use tender chicken, a mix of your favorite veggies, and those amazing almond flour noodles that cook up in minutes. I'll walk you through how to make this delicious and nourishing soup, from creating the perfect broth to that final, satisfying slurp. We'll cover how to prepare the chicken, how to cook the veggies, and how to achieve the right texture for the noodles. Get ready to experience the ultimate comfort food, reimagined!

Making the Broth and Preparing Chicken for Chicken Noodle Soup

The Magic of Bone Broth

Okay, so let's talk about the real secret to a killer chicken noodle soup: the broth. Forget that bland, store-bought stuff. We're making bone broth, which is like liquid gold for flavor and nutrients. It's super simple, but it does take a little time. Think of it as a slow and steady simmer, like a gentle workout for your kitchen. We're going to use a whole chicken, and I mean the whole thing. We'll slow-cook it for about 24 hours, which might seem like a long time, but trust me, it’s worth it. That long cook time pulls out all the good stuff from the bones, making the broth rich and flavorful. It's like unlocking a secret level of deliciousness.

Chicken Prep and the Slow Cooker

After the chicken has worked its magic in the slow cooker, it’s time to get it out. Carefully remove the chicken from the pot – it’ll be super tender, so handle it gently. Take off all the meat and set it aside. We'll be using that later. Now, here's the clever bit: put the chicken carcass back into the slow cooker. Yep, we're going to give it another round of simmering to extract every last bit of goodness. This is the secret to a truly flavorful broth. It's like getting a second wind in a workout—you squeeze out every last bit of potential. This bone broth is the base that's going to make our soup so special.

Here's a quick look at what we're doing:

Why This Matters

I know, I know, it seems like a lot of steps, but think of it like this: you wouldn't skip your warm-up before a workout, right? The broth is the warm-up for our soup. It lays the foundation for a deeply satisfying flavor. Using a whole chicken not only gives us delicious meat for the soup but also ensures that we get the maximum amount of nutrients from the bones. It's all about making the most of what you have, just like in calisthenics. We're using our body weight to build strength, and here we're using the whole chicken to build flavor. It's all about efficiency and getting the best results. And hey, if you're curious about making bone broth, I've got a tutorial on my YouTube page – I'll drop a link below!

Cooking Chicken Noodle Soup with Almond Flour Noodles

Sautéing the Veggies

Alright, now that our broth is simmering and smelling amazing, it's time to get those veggies ready. Grab a big pot – the same one you’ll use for the soup – and melt some ghee or grass-fed butter in it. I like to use ghee because it adds a nice nutty flavor, but butter works great too. Toss in your chopped veggies: carrots, celery, and onions are my go-to, but feel free to add whatever you like. Garlic is a must, though, so don’t forget that! Sauté everything until the veggies start to soften, but don't let them get mushy. I like mine with a bit of a crunch – it adds a nice texture to the soup. It's like a good rep in calisthenics: you want it to be challenging, but not so much that you can't maintain good form.

Adding the Chicken and Broth

Once your veggies are looking good, it’s time to bring in the chicken and broth. Add the cooked chicken to the pot, along with that amazing bone broth we made earlier. If you want, you can add a little more salt or pepper to taste. Let everything simmer together for about 10 minutes. This lets all the flavors get to know each other, like a team huddling before a game. It’s important to let those flavors meld so that every spoonful is a burst of deliciousness. This step is all about building layers of flavor, just like you build layers of strength in calisthenics.

Here's a quick recap of this phase:

• Sauté veggies in ghee or butter.
• Add garlic for flavor.
• Add cooked chicken and bone broth.
• Simmer for 10 minutes.

Finishing with Almond Flour Noodles

Finally, the moment we've been waiting for: the noodles! I use Cappello's fettuccine noodles made from almond flour. They cook super fast, so you need to add them at the very end. Toss them into the simmering soup and let them cook for just a few minutes, until they're tender. Don't overcook them, or they'll get mushy. It’s like the final stretch in a workout – you want to finish strong, but you don’t want to burn out. Once the noodles are ready, your chicken noodle soup with almond flour noodles is done! It's time to serve it up and enjoy the fruits of your labor. This soup is not only delicious but also packed with nutrients, making it a perfect meal for any day.

"The secret of getting ahead is getting started." - Mark Twain

Serving and Enjoying Your Homemade Chicken Noodle Soup

Alright, the soup's ready, the noodles are perfect, and your kitchen smells absolutely incredible. Now, it's time for the best part: serving and enjoying your creation! Ladle that golden goodness into bowls and get ready to dig in. I like to add a sprinkle of fresh parsley on top for a pop of color and flavor, but that's totally optional. The key here is to savor each spoonful. Think of it as a reward after a solid workout – you've put in the effort, and now it's time to reap the benefits. This chicken noodle soup with almond flour noodles isn't just a meal; it's a testament to the power of cooking from scratch and using real ingredients. It's about nourishing your body and soul, one delicious bowl at a time.

And hey, don't be afraid to get creative with your toppings! A squeeze of lemon juice can add a nice zing, or a dash of hot sauce can kick things up a notch if you're feeling spicy. It's your soup, so make it your own. This whole process, from making the bone broth to serving the final bowl, is a journey of self-sufficiency and mindful eating. It's like mastering a new calisthenics move—it takes time, effort, and focus, but the result is so worth it. We're not just making soup; we're building a connection to our food and taking control of what we put into our bodies. And that's a powerful thing.

Here are some topping ideas:

• Fresh Parsley
• Lemon Juice
• Hot Sauce
• A dollop of plain yogurt

Now, I know you might be thinking, "This is great, but what if I want to make a big batch for meal prep?" No problem! This soup stores beautifully in the fridge for a few days. Just keep the noodles separate and add them when you reheat the soup to avoid them getting too mushy. This way, you've got a healthy and delicious meal ready to go whenever you need it. It's all about planning and efficiency, just like with a well-structured workout routine. You wouldn't skip leg day, and you shouldn't skip a chance to enjoy a bowl of this amazing soup. And if you're looking for more recipes and tips, you can download the recipe below and follow me on Instagram for more inspiration. Let's keep cooking and building a healthier, happier you!

"The best way to predict the future is to create it." - Peter Drucker