The Accidental Nutritionist

3 Eaters, 1 Mission

Chicken Turnip Noodle Soup

Comfort food for hard days

Hands on time: 35 minutes // Time from start to finish: 45 minutes

(AND Diet, Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet, Paleo)

Ingredient List: Chicken Breast, Yellow Onion, Garlic, Olive Oil, Celery, Carrots, Sweet Potato, Broccoli, Turnip, Rosemary, Thyme, Sage, Bay Leaves, Chicken Broth

Cut chicken breast into even pieces (I cut them into thirds), season with a drizzle of olive oil and a dash of salt and bake at 350F for 15-20 minutes. (There are lots of ways to cook chicken to prep it for the soup. I find this way doesn’t dry out the chicken breast and you can prep a lot of chicken this way for a wide variety of meals.)

Dice the sweet onion and sauté in olive oil on medium until fragrant and translucent. Add diced carrots and celery and minced garlic. Add dried herbs (rosemary, thyme, sage, and a couple of bay leaves), stir together and allow to slowly cook for 10 minutes or so.

Chop sweet potatoes and broccoli and add to the cooked down onions, carrots, and celery. Stir together briefly and add chicken broth (I use Low Sodium Better Than Bouillon).

Turn the heat to medium low and simmer for 15-20 minutes. (I like to cook mine a bit longer because Charlie and Drew like their soups thicker. As long as the veggies are tender, the thickness of the soup is up to you.)

When the chicken is cooked and cooled, chop it into small pieces and stir into the soup.

Use a veggie spiralizer to cut your turnip into noodles. Add to the soup for the last 2-4 minutes of cooking and serve promptly. If making for later, add the noodles when you turn off the heat.

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