Chicken Noodle Soup
- 3 celery sticks, sliced
- 1 onion, finely chopped
- 1 head broccoli, roughly chopped
- 1/2 head cauliflower, roughly chopped
- 1 packet brown rice noodles
- 1 tbsp coconut oil
- 4 fresh celery leaves, torn
- 3/4 cup sliced carrots
- 2 tbsp minced dried parsely
- 1 bay leaf
- 1/2 tsp thyme
- Freshly cracked black pepper
- 2 chicken breasts, roughly chopped
- 1 cup green beans, chopped
- 5 cups homemade chicken stock
- 1 tbsp gluten-free soy sauce
- 1 tbsp apple cider vinegar
- Celtic sea salt, to taste
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Cook the gluten-free brown rice noodles according to directions, until al dente.
Meanwhile, cook the onion in coconut oil, in a saucepan, until brown. Add celery, carrot, and herbs, and sauté for a further 3 minutes and season as desired.
Add chicken and sauté for 4 minutes, making sure you stir often.
Add vegetables then pour in stock, soy sauce, and vinegar. Bring to a boil and reduce to a simmer for 20 minutes.
Add the noodles to the pot just before serving the soup, and keep stirring to make sure the noodles are separated.
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