1.5 pounds of bone in split chicken breast
salt, pepper and turmeric powder.....a sprinkle will do
Place in a crock pot for 4 hours on high
3/4 of a pack of gluten free or regular lasagna noodle broken into big chunk
Slice chicken off the bone and then into nice big chunks
4 ribs of celery sliced
3 carrots sliced
1 onion chopped
1/2 head to full head escarole chopped
1 lemon squeezed
2 1/2 boxes of chicken box
Spices: Thyme, salt, pepper, cayenne, coriander, garlic and onion powder.
A palmful of all above except for salt and pepper that you will need more
The prep work takes a bit for this or at least in parts. I prepped all veggies and set them aside while the chicken was in the crockpot. I did this early in the day and then assembled that evening. I began with two turns of the pan of olive oil in the dutch oven. Then I added the celery, carrots, onions and spices. Cover and let them cook for 7 minutes then add escarole and lemon juice. Add a sprinkle more of salt and cover again for another 7 minutes. Next add the chicken and stir and two boxes of chicken stock and then bring up to a roaring boil. Once that happens put in the noodles and cook for 8 to 10 minutes. The noodles are going to soak up the liquid so prior to serving add more liquid and seasoning if needed. Ladle into a big bowl and then serve with almond milk cream cheese and almond milk mozzarella. You can use regular cheese if you want. I am also excited to try the gluten free noodle in this soup as well.
This turned out to be a wonderful family meal...I hope you enjoy!
Stacie A. Zamperini M.Ed.