Chicken Soup with Kelp Noodles

Paleo Chicken Noodle Soup, Kelp Noodles
Made by DeeDee Navarro

I finally got my first guest contributor and it comes from DeeDee Navarro in Charlotte, NC.  DeeDee has always made a fantastic chicken noodle soup but she decided to change it up when she saw the dish I made with Kelp Noodles.  It's still winter and nothing tastes better than home made chicken noodle soup a la paleo style.  Let's see how DeeDee made her wonderful Chicken Noodle Soup!

Ingredients:
4 cups chopped chicken, I used whole rotisserie chicken, deboned.
1 cup chopped celery
3 carrots sliced
1/2 onion, chopped
1/4 cup butter (organic butter if you want)
1 package sea tangle kelp noodles
12 cups water
12 tsp of "better than bouillon" concentrated chicken stock or 9 cubes chicken bouillon
1/2 tsp dried marjoram
1 bay leaf
ground black pepper to taste
1 tablespoon dried parsley
1 cup chopped kale if desired.


Debone whole rotisserie chicken, set aside.  In large stock pot, sauté celery and onion in butter.  Add chicken, carrots, water, bouillon, marjoram, black pepper, bay leaf, parsley, and kale.  Simmer for 30 minutes.  Add noodles, simmer for another 5-10 minutes.  Serve and enjoy a delicious low carb chicken noodle soup, with extra nutrition from kelp and kale!

DeeDee is quite the budding cook and check out her company called The Bungalow Picnic Company.  Her granola is the best I have ever had and she has recently started selling it at Earthfare and Whole Foods to name some of the larger distribution partners she is utilizing.  Eventually I'm going to persuade her to make a gluten free granola!

I am really looking forward to trying out this recipe.  Thank you for sharing DeeDee and anyone else feel free to send me your healthy recipes.

Eat Healthy and Be Well!