Organic Chicken Noodle & Herb Soup – To Feed the Soul!

Organic duvet day fans will love this  great recipe sent to us by a customer who took a standard recipe and made it organic and natural! Use fresh herbs from the garden for a really natural flavour-  rosemary, tarragon, thyme and parsley, combined with a variety of veggies to make a delicious chicken noodle soup which is low-fat, low in salt sodium and makes a great treat on these cooler autumn days

Ingredients

•   3 tablespoons vegetable oil (organic rapeseed is good for health)

•   2 organic onions, diced

•   6 stalks organic celery, diced

•   6 organic carrot, diced

•   3/4 tablespoon chopped fresh rosemary

•   3/4 tablespoon chopped fresh tarragon

•   3/4 tablespoon chopped fresh thyme

•   3/4 tablespoon chopped Italian flat leaf parsley

•   4 quarts low-fat, low sodium chicken broth

•   3-1/2 cups cubed skinless, boneless organic chicken breast meat

•   1 (16 ounce) package egg noodles

•   salt and pepper to taste

Instructions

1.       In a fry pan over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft for 5 to 10 minutes.

2.       Transfer organic vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.

3.       Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper to taste.

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