Ingredients

• 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.