Chicken Noodle Soup - Low Carb (Wheat/Grain Free)
Ingredients:For the soup:
4 cups chicken stock (homemade or store bought)
2 cups cooked chicken
2 medium carrots, thinly sliced
2 stalks of celery, finely diced
Sea salt and black pepper, to taste
2 tablespoons fresh flat leaf parsley, minced
For the noodles:
2 eggs, beaten
1/4 cup blanched almond flour
4 teaspoons ground golden flax seeds
2 teaspoons finely grated Parmesan
1/8 teaspoon sea salt
Directions:In a 4 quart stock pot, bring chicken stock to a boil; add carrots and celery; reduce heat and cook until vegetables are tender, about 15 to 20 minutes. Season with salt and pepper, to taste; stir in cooked chicken and parsley and heat through.
Meanwhile, while soup is cooking, prepare noodles. In a medium bowl, whisk all ingredients together to form a smooth, thin batter. Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour half of batter into hot skillet, tilting the pan and using a circular motion to evenly distribute the batter in the bottom. Cook for 1 to 2 minutes until very lightly browned and cooked around edges. Using a rubber spatula, carefully loosen edges and flip; cook for another 1 to 2 minutes and transfer to a plate. Repeat with remaining batter. Cut into thin noodles and stir into soup. Serve in bowls served with additional fresh parsley, if desired.