Sort ingredients
hpsadler
QR Code
Listen
Pdf
Heat the avocado oil in a large stove-top pot over medium heat and add the diced onion. Cook for 5 or so minutes, until translucent.
Add the chopped chicken thigh and cook until browned on all sides, an additional 5 minutes or so.
Add in all spices and stir/cook another minute, until fragrant.
Add in the chopped celery and carrots, stir to combine.
Pour in the bone broth and bring to a boil. Once boiling, reduce soup to a simmer for 10 minutes.
After 10 minutes, add in the chickpea noodles and cook according to instructions (mine said to boil an additional 7-9 minutes).
Once noodles are tender, remove from heat and let cool before serving.
Remove the bay leaves and top with the fresh parsley.