This is a gluten-free recipe. This is an easy and great recipe to make in the fall and winter. Chicken noddle soup is very good to eat when you have a cold. This recipe has everything in it you need for supporting your immune system when your not sick and help it fight when you are sick. This recipe uses all fresh ingredients.
Ingredients:
Three boneless skinless chicken breast- Chopped
Seven Carrots- Chopped
Six Celery stalks-Chopped
One large yellow onion- Chopped
Three large garlic cloves or four small garlic cloves-chopped
One box of any gluten free pasta
One box of low sodium gluten free chicken stock or chicken bone broth
One half teaspoon of garlic powder
One half teaspoon of onion powder
One half teaspoon of parsley
Add about a half cup to one cup of water
How to make:
First, wash and chop all your ingredients. Put your ingredients, herbs and chicken broth, “or stock” into your soup pan or any large pan that you have. On high heat, let your soup come to a boil. Then cut it down on medium to high heat and let cook for about thirty minutes. After, check to see if your veggies are done. You can do this by putting a fork into your carrots. If they are soft, then your soup is done. If your veggies are not done, cook the soup for an extra ten minutes or until the carrots are soft.
If you add the chicken bone broth then this soup will also be great for your gut health.
Enjoy your soup knowing it’s good for your body and your immune system.
Prep Time: Ten to Fifteen Minutes
Cook Time: Thirty Minutes
Serving Size: One Bowl
If you make this recipe please tag me in your social media posts on Facebook @the holistic glen by glenna james and Twitter @ theholisticglen .I would love to see pictures or video if you make this.