Gluten, egg, dairy and nut free

Serves 6


  • 1 organic whole chicken
  • 4 Cups chicken broth
  • 1 brown onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 zucchini diced
  • 275g cauliflower, cut into small florets
  • 200g broccoli cut into small florets
  • 2 cups rice noodles (I used elbow shape rice pasta)
  • 1 Tbsp. Extra Virgin Olive oil
  • ½ tsp. pink salt
  • Pinch pepper



  • In a large saucepan, heat oil on medium high heat. Add onion and cook, stirring for 3 minutes until soft and translucent.
  • Add celery, carrot, salt and pepper. Cook stirring for 3 minutes until soft.
  • Pour in the stock and bring to the boil. At this point you can pour that into the slow cooker or keep it on the stove.
  • Gently lower the chicken into the liquid and add the rest of the vegetables.
  • Cook on low heat in slow cooker for 4-5 hours or stove top for 2 hours.
  • Remove chicken skin and bones with tongs. If you can lift the chicken out with tongs and a fork you can sit it on a chopping board and remove bones and skin. Shred chicken with a fork and put it back in.
  • Add in rice noodles. Cook for a further 40 minutes on stove top or an hour in slow cooker on high, or until the pasta is cooked through.
  • Taste for seasoning.
  • Serve by it’self or with sour dough.

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2 thoughts on “CHICKEN NOODLE SOUP

  1. Yesss beautiful

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