Chicken Noodle Soup

Ingredients

• 1.5 litres gluten free chicken stock, (I used Knorr made with 2 stock pots)

• 2 chicken breasts

• 4 carrots, (peeled and finely chopped)

• 2 celery sticks, (finely chopped)

• 2 garlic cloves, (peeled and chopped)

• 1 bunch fresh rosemary

• 1 bunch fresh thyme

• 150 g gluten free rice noodles, (uncooked)

• Fresh parsley, (chopped - for topping)

Instructions

1. Place the chicken breasts at the bottom of the slow cooker. Then place the chopped carrots, celery and garlic cloves on top. Bunch the thyme and rosemary together with some string and place on top.

2. Pour over the chicken stock so everything is covered, place the lid on the slow cooker and cook for 3-4 hours on high OR 6-8 hours on low. Feel free to stir occasionally if you wish, or just leave the whole thing to cook overnight/while at work.

3. Once cooked, remove the herb bundle and then use two forks to shred the chicken. Next, add the rice noodles, ensure they are submerged and replace the lid for 5 minutes. Remove the lid and stir the (now cooked) noodles into the soup.

4. Season with salt and pepper if desired, top with some fresh chopped parsley and serve hot.