I would like to thank Chef Derek Graham for the inspiration for these Comfort Chicken Noodles. Like, DUDE. His dish is one of my favorite meals of all time. The kind where you could just eat bowl after bowl and feel your thighs telling you they don’t care either ’cause its just So. Darn. Good.
And I did exactly that, too. His dish made my elastic waisted chef’s pants tighter. Hunni even remembers me gorging on his Chicken Noodles recipe, which FORTUNATELY I was able to re-create into a Paleo, lower carb version. For pant’s sake.
Chicken gravy. Shredded, tender chicken. Loads of veggies. Nutrient-dense noodles. Make it in your Instant Pot, or follow the instructions for a stove top variation.
The roux is made with cassava flour and ghee (for AIP, substitute lard). Until meeting Mr. Cassava Flour, I thought all was lost in the roux-recreating-arena. (Say that 3 times fast.) Man, oh, man, though…this stuff makes such an amazing sauce booster that you can hardly tell it wasn’t made with gluten laden white flour.
The kelp noodles (a very low carb and ketogenic option) on the other hand are a different story. They are not everyone’s cup of tea, so if you’re not a fan, I suggest you choose your favorite Paleo noodles and make this dish your own. Folks also seem to be on the fence as to whether they belong on the AIP and Whole 30. For your best Whole 30 compliant noodle, zucchini noodles that have been sweated with salt and wrapped in a paper towel for 30 minutes make a great pasta sub, and they are also AIP compliant! Cappello’s paleo pasta, shiratake noodles, spiralized parsnip or sweet potatoes are all also very good. Just be sure to note their differing preparation methods and cooking times so you have oodles of noodle enjoyment.
Kelp noodles also tend to become softer and break apart as they are reheated. Leaving them out until you are going to eat this dish is your best option when using them as your noodle choice.
Enjoy your bowl of comfort! These re-vamped chicken noodles are best eaten while in your thick socks, wrapped a warm fuzzy blanket.
- 5 Tb ghee (for AIP use lard)
- ½ medium sweet onion, diced
- 2 stalk celery, diced
- 1.5 cup carrots, diced
- 6 Tb cassava flour
- 3 cup bone broth, chicken
- 1.5 tsp Himalayan salt
- black pepper to taste (omit for AIP)
- 1/8 to ¼ tsp garlic powder
- 1.5 lb cooked, roughly shredded chicken
- 1 package kelp noodles, rinsed, drained well, and cut into approx 3” pieces
- -OR- for AIP and Whole 30: use zucchini noodles, sweated with salt on a paper towel for 30 minutes to remove some liquid
- Turn Instant Pot to SAUTE (FOR STOVETOP: Heat large Dutch oven over medium heat)
- When hot, add ghee and vegetables. Stir well.
- Saute for about 5 minutes, stirring often.
- Sprinkle over cassava flour, and stir continuously for about 5 minutes.
- It is normal for this roux to stick to the bottom. Use a metal spatula to continuously scrape the bottom of the pot to prevent burning.
- Stir in broth ½ cup at a time to prevent lumps.
- Once all broth is incorporated, bring to a simmer.
- Stir in seasonings, chicken and noodles, scraping the bottom of the pot too.
- Immediately press the CANCEL button on the Instant Pot. (FOR STOVETOP: Bring to a simmer and cook for about ten minutes or until noodles are softened to your liking)
- Secure the lid, ensure the vent is closed.
- Press the MANUAL button, set pressure to LOW, and set the timer to 5 minutes.
- Allow program to run, then carefully quick release the pressure.
- Stir well and scrape the bottom again. Enjoy!
- Kelp noodles are fairly delicate once cooked, and will break apart if cooled and reheated again.