My husband and son love soup, so I enjoy experimenting, to find new ways to make it.
Recently we had some delicious leftover chicken from the previous nights dinner so I decided to make chicken noodle soup but we were out of our usual brown rice noodles. So I thought, why not try using black bean noodles and it was delicious!!
This is a quick and easy recipe to try even during the week when you’re busy.
Also great for those people trying to eat less carbs. The soup is still very filling since black beans are a great source of protein.
Grain Free Chicken Noodle Soup
1 tbsp olive oil
3/4 cup thinly sliced mushrooms
1/2 cup chunky cut white onion
5-6 cups broth or water or combination
2 cups cooked bite size pieces of chicken (leftover chicken is great)
4 oz black bean noodles (I prefer the Explore Cuisine brand)
3/4 tsp pink Himalayan salt
1/2 tsp garlic salt (optional)
1 tomato chopped
6 kale leaves (stems removed)
In a large soup pot heat up the oil for a few seconds on medium heat before adding in the onions and mushrooms. Cook them for about 5 minutes until they are softer.
Add in the water and/or broth and chicken, and let it warm up for 5 minutes or so, then turn up the burner to high until it boils.
Once it is boiling, put in the noodles (and salt if not using broth) and cook according to the directions for the noodles you are using.
2 minutes before the noodles are cooked put in the tomatoes and kale.
Season to your taste.