Chicken Noodle Soup
Chicken Noodle Soup
The trick to making the best-tasting chicken noodle soup is to use good-quality ingredients and if you have homemade stock on hand, that’s even better!
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 packet brown rice noodles
- 1 tbsp extra-virgin olive oil
- 1 onion, finely chopped
- 4 fresh celery leaves, torn
- 3 celery sticks, sliced
- ¾ cup carrot, sliced
- 2 tbsp dried parsley
- 1 bay leaf
- ½ tsp thyme
- Celtic sea salt, to taste
- Freshly cracked black pepper
- 2 chicken breasts, roughly chopped
- 1 head broccoli, roughly chopped
- ½ cauliflower head, roughly chopped
- 1 cup chopped green beans
- 5 cups homemade chicken stock
- 1 tbsp tamari
- 1 tbsp apple cider vinegar
Method
- Cook noodles as per directions so they are al dente.
- Heat oil in frypan, add onion and sauté until brown.
- Add celery, carrot and herbs and sauté for a further 3 mins, then season with salt and pepper.
- Add chicken and sauté for 4 mins stirring often.
- Add broccoli, cauliflower, green beans, stock, tamari and apple cider vinegar. Bring to boil, then reduce and simmer for 20 mins.
- Just before serving soup, add noodles to pot and stir to separate.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
