BARB’S CHICKEN NOODLE

This classic is a homemade recipe from the kitchen of my beautiful mother, Barbara. It is the perfect comfort food.

Gluten free (noodles), dairy free, low FODMAP friendly, SO easy, very cheap, and perfectly delicious.

This soup is great for leftovers and can be frozen for the future.

-Great for a rainy day or a sick day in bed!-

Ingredients:

3 organic, free range chicken thighs (bone-in, skin-on chickens are more flavorful)

1/4 cup chopped carrots

(If you are not FODMAP, add chopped celery and onion as well)

Olive oil

1 box/32 Fl. Oz. Kitchen Basics Chicken Stock

Salt and pepper

Gluten free spaghetti noodles

1. Combine vegetables and bring to medium heat in the pan with olive oil. Add salt and pepper

2. Allow to simmer then add chicken broth. Bring to a boil

3. Add chicken thighs, reduce to low-medium heat. Cook for ~20 minutes (or slow cook for longer), until chicken is fully cooked.

4. Remove chicken and add your starch (I used gluten free spaghetti noodles). Cook as directed on package.

5. Allow chicken to cool, pull off bone and make bite-size pieces.

6. When the noodles are cooked, add chicken back in, heat, and stir.

7. Serve and enjoy! Best as leftovers and can be frozen. YUM!