I love to have a big, comforting family meal on New Year's Day. The caveman has also been battling the flu since Christmas Eve, and I can feel it trying to drag me down as well. Hello, chicken soup...
I do think the miso paste and fresh herbs are what make it. While I realize soybeans are not paleo, I used organic paste and it's only 1 tbs. for an entire big pot of soup. The depth of flavor it added was definitely worth the exception.
Rich Chicken Noodle Soup
from Cooking Light
1 tbs. butter
1 lb. skinless, boneless chicken thighs, trimmed
3/4 tsp. salt, divided
1/2 tsp. pepper, divided
one large onion, sliced
1 cup diagonally sliced carrots
1 tbs. white miso (soybean paste)
1/2 cup dry white wine
1 (1-ounce) package fresh poultry mix herbs
5 cups organic, low sodium chicken stock
1 cup sliced celery
1 (8-ounce) skinless, boneless chicken breast half, cut into bite-sized pieces
garlic powder, to taste
3 tbs. chopped green onions
butter in a Dutch oven over medium-high heat. Sprinkle chicken thighs
evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken
thighs to pan; sauté 3 minutes on each side or until browned. Remove
Add onion, carrot, and miso to pan; sauté 2
minutes, stirring occasionally. Add wine; cook 1 minute, scraping pan to
loosen browned bits. Chop chicken thighs into bite-sized pieces; return
chicken thighs to pan.
Tie twine around herbs to secure. Add
herbs, stock, celery, and chicken breast to pan; bring to a boil. Reduce
heat, and cook for 5 minutes.
Add remaining 1/4 teaspoon salt,
1/4 teaspoon pepper, garlic powder; simmer for 2 minutes or
until pasta is done. Discard herbs. Sprinkle with green onions.
**I did include some sprouted adzuki noodles for my kids and the caveman (the green noodles visible in the photos), but this recipe has plenty of good stuff going on without any kind of starch. I ate my soup without and loved it.