You know that sense of comfort you get when you eat some chicken noodle soup on a cold day when you’re feeling a little under the weather? This soup will bring you that exact same feeling and you’ll also get even more bang for your buck when it comes to nutrition!

4 servings

Ingredients:

  • 4 cups bone broth (Available locally from Erie Bone Broth)
  • 1 cup carrots, cit into 1/4 inch pieces
  • 1/2 lb. pappardelle pasta (Available locally from Ohio City Pasta)
  • 2 cups spinach
  • a pinch of red pepper flakes
  • 4 hard boiled eggs, cut into halves

    Method:

    1. In a medium sized pot, add broth, carrots, and red pepper flakes and bring to a slow boil. Let simmer for about 10 minutes to allow carrots to soften.
    2. Cook pasta according to packaging and strain.
    3. Add pasta and spinach to the broth. Stir until combined.
    4. Spoon into bowls and top with two hard boiled egg halves. Sprinkle with red pepper flakes and ENJOY!
    Tags: Soup

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