I eat gluten free (GF) as much as possible, thus I try new recipes all the time and this one went very well!! I recommend you try it, and soon--before it gets to be too warm outside (we can hope right?)
What you will need:
~ 40-60 oz Chicken Broth
2-4 Chicken Breasts
1 Bag of Brown Rice Noodles (any kind you desire)
3 Carrot Sticks
2 Celery Sticks
1/2 Yellow Onion
1/2 Green and Yellow Pepper
Sea Salt, Oregano, Pepper
What you need to do:
Put your chicken breasts in a pot to boil with enough water to cover them. As your water is heating up, chop up all your veggies and add them to the water with the chicken. After the water is in a good boil, turn it from Hi to Med-Hi or Med (depending on stove). Let boil 20-25 Minutes. Make sure the chicken is not pink in the middle before you drain. Put a Strainer in the sink and drain the chicken and veggies and let cool while you start on the noodles.
Use the same pot (who likes dishes?) and put your chicken broth in it as well as your noodles and bring to a boil, then same as chicken, turn down to Med heat after it boils a few minutes. Follow the directions that are on the package of your noodles. Start separating your chicken into bite size portions.
Once the noodles are cooked all the way through, you can add the meat and veggies back into the soup and let simmer for about 5-10 Minutes before serving. Add any seasonings you like with the meat and veggies. I added sea salt, pepper and oregano.
This recipe will feed a big family or a little one all week!
Hope you like, email me with questions.