Who doesn’t love a bowl of Chicken Noodle Soup?   This recipe is from the book Supercharged Food for Kids written by best-selling author Lee Holmes.  It features 90 recipes and meal solutions that not only taste delicious, but deliver the nutrients needed to help kids sustain energy levels, keep their mood up, concentrate and perform at their best. You won’t find any Frankenfood (genetically modified food) in Supercharged Food for Kids but you will find favourites such as pizza, nuggets, pasta and desserts all made with healthy ingredients.

Ingredients (Serves 4)

  • 1 packet Brown Rice noodles
  • 1 brown onion finely chopped
  • 1 tbs Extra Virgin Olive Oil or coconut oil
  • 4 fresh celery leaves torn?3 celery sticks sliced?3/4 cup carrot sliced
  • 2 tbs minced dried parsley
  • 1 bay leaf (optional)
  • 1/2 tsp. thyme ?2 chicken breasts roughly chopped
  • 1 small head broccoli roughly chopped
  • ½ cauliflower head roughly chopped
  • 1 cup green beans chopped
  • 5 cups homemade chicken stock
  • 1 tbs wheat free tamari
  • 1 tbs Apple Cider Vinegar
  • ?Freshly cracked black pepper
  • Celtic Sea salt to taste

Method

  1. Cook noodles as per directions so that they are “al dente”
  2. Brown onion in a saucepan in oil
  3. Add celery, carrot and herbs and sauté for a further 3 minutes and season
  4. Add chicken and sauté for 4 minutes stirring often
  5. Add vegetables then pour in stock, tamari and ACV
  6. Bring to boil and reduce and simmer for 20 minutes
  7. Just before serving the soup, add the noodles to the pot and stir to separate

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