Yum! Chicken Noodle Soup is almost every kid’s favourite, and some adults love to indulge in it on doona-days or bed holidays too.  With this easy recipe, you’ll get delicious and quick results without having to slave over a hot stove for hours. Not to mention the slurpability factor which is just out-of-this-world.

INGREDIENTS:

• 1 packet brown rice noodles
• 1 TBS Coconut Oil
• 1 onion finely chopped
• 4 fresh celery leaves torn
• 3 celery sticks sliced
• 3/4 cup carrot sliced
• 2 Tb minced dried parsley
• 1 bay leaf
• 1/2 tsp. thyme
• Freshly cracked black pepper
• 2 chicken breasts roughly chopped
• 1 head broccoli roughly chopped
• 1/2 cauliflower head roughly chopped
• 1 cup green beans chopped
• 5 cups homemade chicken stock
• 1 TBS wheat free tamari
• 1 TBS Apple Cider Vinegar

Celtic Sea salt to taste

METHOD:

1. Cook noodles as per directions so that they are al dente
2. Brown onion in a saucepan in coconut oil
3. Add celery, carrot and herbs and sauté for a further 3 minutes and season
4. Add chicken and sauté for 4 minutes stirring often
5. Add vegetables then pour in stock, and tamari and ACV bring to boil and
6. reduce and simmer for 20 mins
7. Just before serving the soup, add the noodles to the pot and stir to separate