Makes 4 servings

Ingredients:

7 cups of broth (Your choice of bone broth, chicken or vegetable broth)

1 cup celery, chopped

1 cup carrots, grated

1 tsp dried basil 

1 tsp dried oregano

1-2 pieces of cooked shredded chicken 

1 onion, chopped

Black pepper to taste

1 cup of uncooked gluten-free fusilli noodles

 

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1)  Cook chicken on the stove or in the oven. Once cooked shred the chicken and set aside. Or use leftover chicken.

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2)  In a large pot, bring broth to a boil. Add celery and carrots, reduce heat and let simmer. Add basil and oregano.

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3) Meanwhile, in a small frying pan, sauté onions on low for 5 minutes or until onions have softened. Add the onions to the broth.

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4) Next add cooked chicken to the soup and let the soup continue to simmer.

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5) Boil noodles for 5 minutes. Drain and rinse in cool water. Add noodles to the broth. 

 

Serve warm. 

 

Ready in 30 minutes.

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