Recommended (clickable)
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
Ingredients
- 2 Chicken Breasts (diced)
- 3 cans Chicken Broth
- 2 cups Water
- 1 Yellow Sweet Potato (cubed)
- 2 Carrots (sliced)
- 2 Stalks of Celery (sliced)
- 1/2 medium Onion (diced)
- 3 cups Spinach (torn)
- 2 cups Gluten Free Pasta (uncooked)
- 2 cloves garlic (minced)
- 1 tablespoon Fresh Ginger (finely chopped or 1/2 tsp powdered)
- 1 Jalapeno (optional - diced)
- 1 teaspoon Hot Sauce
- Salt & Pepper To Taste
Ingredients
|
|
Instructions
- Place chicken, broth, water, and jalapeno in a large saucepan. Bring to a boil before reducing to low heat and allow to simmer with lid on for about 15 minutes. Skim foam off as necessary.
- Add potato, carrots, onion, garlic, and ginger. Cover and simmer for about 20 minutes or until veggies are tender and chicken is cooked all the way through.
- Add noodles about 8-10 minutes before done to allow to cook. Add spinach about 5 minutes before done along with your hot sauce, salt, pepper.
Recipe Notes
Pick a good gluten free pasta that isn't really starchy or falls apart when cooked, it can give the entire dish an off flavor. I really like Tinkyada.
