Chicken Noodle Soup

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Ingredients

• 1.5L water or 750ml in using liquid chicken stock
• 250g chicken tenderloins
• 3 chicken stock cubes or 750ml liquid chicken stock
• 2 bay leaves
• 120g carrot – diced or into half moons
• 120g zucchini – diced or into half moons
• 2g chives-dried
• 1tsp parsley -dried
• ¼ tsp turmeric
• ½ tsp salt
• 1/2tsp pepper
• 50g vermicelli rice noodles
• 1tbs garlic oil

Directions

1. In a large pot, add in water, stock, herbs, spices and garlic oil
2. Turn the heat onto high and add in the chicken
3. Boil the chicken until cooked through then remove from the pot and place into a separate bowl. Turn the liquid down to a simmer
4. Next add in the carrot and zucchini and simmer for 5-10mins or until cooked to your liking
5. While the vegetable are cooking, shred the chicken with a couple forks or dice if preferred
6. Once the vegetables are cooked, add shredded chicken back into the pot
7. Break up the rice vermeccili noodles into smaller pieces and add into the pot. Stir and then turn the heat off. The noodles will cook while the soup cools down
8. Once the noodles are cooked, remove bay leaves and serve and enjoy!