Chicken Noodle Soup

This is the soup you reach for to soothe, heal and satisfy your body, mind & spirit.  It’s deliciously hearty and packs a punch.  Make a nice big pot of it and keep a little stash in the freezer for those times when you’re feeling under the weather or you just want a delicious soup!



  • 1 brown onion
  • 4 chicken drumsticks or 10 chicken wings
  • 1 tomato
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 bay leaf
  • 2 celery stalks
  • 1 carrot
  • 1 tablespoon vegetable stock paste or organic vegetable stock cube
  • 1 clove garlic
  • 175 grams gluten free spaghetti, broken into pieces


  1. Chop up the celery, carrot, onion & garlic
  2. Heat up a large pot with the olive oil
  3. Add the chopped vegetables to the pot and cook, stirring often until they have nearly softened.
  4. Add the chicken and brown on both sides for a few minutes.
  5. Pour enough water to cover the veggies and the chicken
  6. Add the veggie stock, bay leaf, tomato, salt and pepper.
  7. Pop the lid on and get it to a boil, their stir and reduce the heat to a simmer.
  8. Allow to cook for 45 minutes, then remove the chicken and set aside. Remove the bay leaf from the soup.
  9. Bring the stock back to the boil and add the broken GF spaghetti or any other type of pasta your using.
  10. Stir until the pasta is cooked.
  11. Shred the chicken from the bone and discard the skin and the bones.
  12. Return the shredded chicken to the pot and stir through.
  13. The soup is ready to serve with a little scattering of parmesan cheese.