Chicken Noodle Soup

Ingredients

• 6 cups of homemade chicken stock
• 2 cups of shredded cooked chicken (or turkey)
• 2 tbsp olive oil
• 2 stalks organic celery, chopped
• 2 carrots, chopped
• 1 leek, halved and sliced finely, white and pale green parts only
• 2 bay leaves
• 1/4 tsp dried thyme
• 2 tbsp fresh organic parsley, finely chopped
• Sea salt and pepper to taste
• Optional: 2 cups of uncooked GF noodles, or 4 cups of zucchini noodles, about 3-4 medium zucchini

Directions

1. In a stockpot over medium heat, add olive oil, celery, carrots and leek. Sauté until veggies start to soften.
2. Add stock, bay leaves and thyme. Bring to a boil, then reduce to a simmer. Allow to simmer about 5 minutes.
3. Then add shredded chicken and noodles of your choice, if using. Turn up heat a bit to bring soup to a gentle boil and cook until noodles reach desired consistency.
4. Turn off heat and remove bay leaves. Add fresh parsley and salt and pepper to taste. Enjoy!