1 ½cups chicken breast, shredded or dicedthis is about 2 - 3 chicken breasts worth of chicken
1 ½cupspaleo pastaalternatively you can use sweet potato noodles, zucchini noodles, or regular pasta
First, heat olive oil in your dutch oven over medium heat.
When the oil becomes fragrant, add your onions, carrots, and celery. This is called a mirepoix.
Stir the veggies and cook until the onions are translucent.
Then, this step is optional. Mix a tablespoon of arrowroot powder into your vegetables. Adding arrowroot makes the soup thicker - the finished product reminds me of Panera's Chicken Noodle Soup
Now, add your chicken broth, parsley, and ground black pepper.
Bring to a boil then simmer over medium/low heat for 15 - 20 minutes.
Add your pasta and chicken to the soup and cook until the pasta floats to the top.
Remove from heat and let the soup cool for a few minutes before serving. Top with fresh parsley and freshly cracked sea salt and black pepper.
• You can use whatever kind of pasta that you want for this recipe - I like to use my homemade paleo pasta. You can use sweet potato noodles, zucchini noodles, or even regular egg noodles. • To make your broth even thicker, you can add a slurry - 1 tbsp of water mixed with 1 tbsp arrowroot powder - to your boiling broth.Once your soup cools, store it in the refrigerator for up to 1 week. You can also freeze the soup for up to 6 months. I like to freeze my soup in long, flat containers and then vacuum seal the frozen blocks.