I made chicken noodle soup last night and my recovering from the stomach flu-3 year olds only request was that it had noodles in it. So to keep it whole30 I spiralized a white potato for the noodles and she loved it.
This makes a lot, I love having left overs…12 c chicken broth, 1 bay leaf, 1/4 tsp pepper, salt to taste 1-2 c chopped carrots, 1 c chopped celery, 1/2 yellow onion that has been sautéed in oil first, 3 chicken breasts (I used chicken that I had previously cooked so it just had to heat through) 1 spiralized or cubed potato. 1/2 c cashew cream sauce with a couple dashes of yellow curry — not necessary but this gives it a creamier texture, I used to put cream of chicken soup in my old recipe but replace it with this. Regardless add a little curry. Throw everything in the pot except the spiralized potato noodles. Boil on low till carrots are halfway cooked, add noodles. Serve when everything is tender.
CASHEW CREAM SAUCE: soak cashews in water for 30 mins to 2 hours then dump the water out put in blender and blend and add water until desired consistency, keep blending until it’s smooth there should be no chunks. You can add whatever seasoning you want to it.