Chicken noodle soup

Hearty chicken noodle soup, packed with vegetables, protein & herbs perfect for the whole family.

Ingredients:

✨ 1 packet (180g) gluten free / vegetable noodles - I have used thick organic brown rice noodles here, but you could also use vermicelli noodles,

✨ 2 tbsp olive oil

✨ 1 leek, finely diced,

✨1 carrot, finely diced,

​​✨1/4 capsicum finely diced, 

✨ 2 celery stalks finely diced,

✨ 1 tbsp fresh ginger, finely diced,

✨ ½ tsp turmeric powder,

✨ ½ bunch coriander (could also swap for parsley) chopped for garnish,

✨ 2 large chicken breasts (organic if possible),

✨ 5 cups chicken broth/stock,

✨1/2 head broccoli, florets finely chopped,

✨ salt & pepper to tase.

Method:

Prepare the noodles as per packet instructions. 

Heat a large pan/pot, add olive oil, leek, carrot & ginger, and saute until slightly brown. Add celery until it begins to soften. Add chicken broth/stock & simmer. Add chicken breasts, turmeric & salt/pepper, cover with lid & simmer for 10-15 minutes or until chicken is just cooked through.

Once chicken is cooked, remove & shred with knife & fork. Once shredded add back to the pot, add broccoli & simmer for a few minutes. Add noodles & simmer for another 2-3 minutes. 

To serve, add fresh coriander. Serves 3-4 people.