Life Force Chicken Noodle Soup

Cook time: 1 hour

 
 

Ingredients list:

  • Free Range 1 whole chicken 4-6 lbs

  • 1lb carrots

  • 1lb celery

  • 1lb mushrooms

  • 1lb broccoli

  • 1 spaghetti squash

  • Fresh Dill (3 Tbls)

  • Salt ( 1 Tbls)

  • Pepper (1/2 Tbls)

  • Garlic (1 Tbls)

  • Ginger 1 large finger minced

  • Butter (4 Tbls)

 
 

Step 1.) Place chicken in pressure cooker with 2 Tbls salted butter. Add 64 oz hot water, Dill, and cook on high for 25-30 minutes until meat falls off bones and bones are soft.

Step 2.) Cut spaghetti squash in half (vertically) and peel out the seeds. In a large pot, add spaghetti squash. Add 1/2 cup water. Close lid and steam on med/high heat for 10-15 minutes depending on size.

Step 3.) Remove spaghetti squash and let cool.

Step 4.) In the large pot add minced ginger and 2 Tbls butter and cook on medium heat for 3-5 minutes

Step 5.) Add chopped carrots, celery, broccoli, 1/4 cup water and steam on medium heat for 5 minutes.

Step 6.) NOW add chopped onions, mushrooms, fresh dill, and continue steaming for 3-5 minutes

Step 7.) Pressure cooker —> Chicken and broth should be done. Drain the broth without the chicken into the veggie pot & stir. Cover with no heat. Add desired seasonings… perhaps you add more salt, pepper, garlic, or steak seasoning of your choice. Spice is up with some turmeric and cumin for digestive OMFFFF.

Step 8.) Debone the chicken (that is now sitting in the pressure cooker) and add to veggie broth pot. Stir.

Step 9.) Use fork to scrape noodles from spaghetti squash (noodle them up as much as possible) and add to pot. Stir until well mixed.

Step 10.) Enjoy!

Tips: Use your favorite steak or chicken seasoning instead of salt, pepper, and garlic. Add 2 Tbls Turmeric, 2 tsps cumin to turn up the digestive heat!

 
 
 

Did you enjoy this recipe? Let me know!

Your Friend in Fitness & Mind,

-Brysen

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