LAND DAYS: HOMEMADE CHICKEN 'NOODLE' SOUP

After a short hiatus due to a busy weekend, i'm ready to play catch up! Last week i made homemade chicken 'noodle' soup using a version of [Detoxinista's] recipe. I tweaked my soup by adding a few more vegetables, no salt (added when served) and cooking in my VitaClay Slow Cooker instead of on stove top. It turned out delicious and i love having an easy, healthy meal on hand for when i don't have the time to cook.

Here is my tweaked Detoxinista chicken 'noodle' soup recipe!

Jess.
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HOMEMADE CHICKEN 'NOODLE' SOUP

INGREDIENTS:

• Coconut oil
• 1/2 yellow onion, chopped
• 2 garlic cloves, minced
• 4 sprigs of thyme
• Bag of organic baby carrots, chopped (~ 1 cup)
• Three celery stalks, chopped  (~ 1 cup)
• Bunch of green beans, chopped (~ 1 cup)
• Mini potatoes, chopped (~1 cup)
• 1 small spaghetti squash
• 2 boneless chicken breasts (~ 1 pound)
• 5 cups of water

DIRECTIONS:

• Cut spaghetti squash in half, remove seeds and place on lined oven pan. Cook in oven for about half an hour at 400 degrees. You'll know it's done when you can easily stick a fork through. Remove from oven and use fork to 'scratch' out the 'noodle-like' strands. 
• Chop onion, mince garlic and cut chicken breasts into small pieces. Sauté in coconut oil over medium heat for about five minutes. I cooked my chicken until it had a noticeably white (cooked) outside. While waiting, wash and chop all other vegetables.
• After about five minutes empty the onion, garlic and chicken into your slow cooker. Add the strands of spaghetti squash, all other chopped vegetables, thyme sprigs and about 5 cups of water (enough to cover). 
• Set your slow cooker for 4 1/2 hours. Once soup is done cooking, add salt and pepper to taste and enjoy!