CrossFit Tri-County


Saturday, October 20 – Chicken “Noodle” Soup


  • 2 cups diced cooked chicken
  • 4 cups chicken broth
  • 2T coconut oil
  • 1 onion, chopped
  • 2 carrots, peeled and thinly sliced
  • 2 celery stalks, chopped
  • 2-3 garlic cloves, minced
  • 1 bay leaf, 1T fresh thyme leaves
  • 1 medium turnip, peeled
  • Sea salt and ground pepper to taste

Cooking Steps

In a heavy-bottomed pot, place oil, 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.

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