Loaded with the goodness of organic chicken broth and turmeric to help bring your body back to a normal level of inflammation. Easy to prepare with just a few ingredients and yet packs a punch with flavour!
- Category: Main Meals
Ingredients
- 1 onion, chopped
- 125 gms rice vermicelli noodles, broken into pieces
- splash of apple cider vinegar
- salt and pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 2 litres organic chicken broth or homemade broth
- 2 maryland chicken pieces ie. the thigh and drumstick
- 2 carrots, chopped finely
- 3 celery stalks, chopped finely
- 1 tomatoe, chopped
- 2 garlic cloves, chopped
- Parmesan or Pecorino Cheese to serve
Instructions
- Heat the oil in large pot and add the chopped onion, garlic, celery, carrot and tomato.
- Saute until slightly softened.
- Add the chicken pieces and brown on both sides for a few minutes.
- Pour in the chicken stock.
- Season with the turmeric powder, paprika, salt and pepper.
- Add a splash of apple cider vinegar.
- Place the lid on the pot and allow to boil then lower the heat and simmer gently for 40 minutes with the lid on.
- Remove the cooked chicken from the pot and set aside.
- Bring the stock back to a boil and add the broken vermicelli noodles stir and cook for 2-5 minutes according to packet instructions.
- Whilst the noodles are cooking, remove the chicken from the bones and discard the bones and skin.
- Shred the chicken with 2 forks and return back to the pot.
- Stir the chicken through and its now ready to serve with a scattering of parmesan or pecorino cheese on top.