I’ve been having so much fun playing around with my veggie spiraler and different root veggies. Chicken Noodle Soup just seemed like the next obvious choice!
2 cups diced cooked chicken
4 cups homemade chicken broth
2T organic butter
1 onion, chopped
2 carrots, peeled and thinly sliced
2 celery stalks, chopped
2-3 garlic cloves, minced
1T fresh thyme leaves
1 bay leaf
1 medium turnip, peeled
sea salt and ground pepper to taste
In a heavy-bottomed pot, place butter, chicken, onion, celery, carrots and bay leaf. Cook on medium until onions are translucent.
Add broth, thyme, garlic and S&P. Bring to boil. Reduce to a simmer for 30 minutes.
Spiral the turnip. Roughly cut “noodles” onto 1-inch lengths. Simmer for an additional 5 minutes.