Simple Chicken Mushroom Noodle Soup

Ingredients

INGREDIENTS

1 tbls extra virgin olive oil

500g chicken tenderloins

1 small brown onion, finely diced

3 cloves garlic, minced

2 medium carrots, peeled and finely diced

2 stalks celery, finely diced

3 cups chicken bone broth

1 can coconut cream

100g / 1 small punnet mushrooms of choice, or 20g

diced

2 bay leaves

1 packet sweet potato noodles (or rice, soba or noodl Salt and pepper, to taste

Directions

METHOD

1. Prepare ingredients - finely dice the onion, garlic, celery, carrot and mushrooms. can instead pulse these ingredients in a food processor until finely chopped.

2. Heat the oil in a large soup pot over medium heat. Saute onion, garlic, celery and carrot, stirring often, for about 5 minutes. Add the mushrooms and cook for a furt 2 minutes.

3. Add the broth, coconut milk, bay leaves and chicken to the pot, stirring to combin

4. Bring to the boil, then reduce heat to simmer for 20 minutes, stirring occasionally, until chicken is cooked through.

5. Cook the noodles as per packet instructions. Drain and set aside.

6. Remove chicken, shred with a fork, and return to the pot. Add the cooked noodles the soup, stirring to combine.

7. Discard bay leaves. Season soup with salt and pepper.

Notes

This grounding, nourishing soup contains mushrooms, garlic, and broth, which are all supportive for the gut and immune system.