Coconut Chicken Noodle Soup

SERVES 6

• Gluten Free

• Dairy Free

INGREDIENTS

• Vegetables of your choice - we used half a bunch of shallots, half a bunch of leek, 2 celery sticks, 2 carrots and 1 capsicum

• 1 kg of chicken breast

• 1.5L of liquid - 1L chicken stock, 500mL water

• Mixed herbs

• 1/2 a can of coconut milk

• Prep ingredients

• Thinly chop veggies and add to pot

• Chop chicken and add to pot

• Add liquid to pot

  (Full recipe below)

This is the chicken stock I used.

METHOD

1. Prepare and chop your veggies thinly and add them to a big saucepan/pot

2. Chop chicken and add to pot

3. Add 1.5L of lquid to pot - can be a mix of chicken stock and water

4. Add mixed herbs and mix ingredinets

5. Turn stove on to begin cooking soup

6. Allow chicken soup to simmer on stove until chicken is cooked through - stir every now and then

7. Once chicken is cooked through, add coconut milk

8. Continue to let simmer on stove on low heat for another 10-15 mins

9. Remove from stove and transfer to dishes for storage in the fridge OR

10. Serve in a bowl with a handful of cooked soba noodles, salt/pepper and 2 tablespoons of tamari/soy sauce

NOTE - You could soba noodles and the Tamari/soy sauce to the pot as well - use a whole packet of noodles and 1/3 cup Tamari/Soy. I just perferred to add them each time I ate the soup! Soba noodles only need to soak in some hot water for about 4 mins to cook through.