- 2 carrots, chopped
- 4 stalks celery, cut in half lengthwise, then chopped
- 1 onion, finely chopped
- 4 cloves garlic, smashed and minced
- 1 teaspoon rosemary, minced
- 2 tablespoons olive oil
- 6 cups organic chicken stock
- 2 organic chicken breasts, cooked and chopped in bite-size pieces
- 1 cup gluten-free noodles
- Heat a saucepan, then add the olive oil. Sautée the carrots, celery stalks, onion, and garlic together, on medium heat. Stir occasionally, making sure they do not burn. When the vegetables start to smell warm and autumnal, and the onion has become translucent, add the rosemary to the mix. Stir and let the flavors mingle.
- Add the chicken stock and bring the heat to medium-high. Let the stock and vegetables simmer and dance, until the stock has come to a gentle boil. Let it continue to boil for about ten minutes, to roll the flavors in.
- Add the cooked chicken to the pan and let the soup cook for another five minutes or so. At the end, add the gluten-free noodles. (Beware: don’t put too many in. It’s tempting to think you will need more and more, but you won’t. They puff up and soak up all the liquid, and then you are left with noodles and a few tablespoons of liquid.) Check for a soft bite on the noodles, after about five minutes. Add your favorite salt to the soup, stir, and serve.