Winter has always been a tough one for me when it comes to food
Chicken Noodle Soup
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
1.5 L Liquid Gold Chicken Bone Broth (can use 500 ml of water instead of 500 ml bone broth, but recommend using all bone broth)
3 cloves garlic, finely sliced
1 stalk celery, sliced
100g spaghetti, broken into lengths (can use gluten free spaghetti for GF version, or zucchini noodles for low carbohydrate version)
2 chicken breast fillets (500g), cut into 1cm strips
2 cups (40g) baby spinach leaves
Cracked black pepper, to serve
- Heat the oil in large sauce pan over high heat. Add the onion, garlic and celery and cook, stirring, for 4–5 minutes or until soft.
- Add the bone broth and water and bring to the boil. Add the pasta and cook for 5 minutes or until just starting to soften. (if using zucchini noodles add these after the chicken, require short cooking time)
- Add the chicken and cook for a further 4–5 minutes or until cooked through.
- Remove from heat and stir through the spinach. Sprinkle with pepper and divide between bowls to serve
You can order Liquid Gold Bone Broth to be delivered direct to your door. Check out their website and socials for all the glorious details.