Chicken Noodle Soup

8 cups organic chicken broth

2 (4-ounce) skinless, organic  bone-in chicken thighs

1 (12-ounce) skinless,organic  bone-in chicken breast half

2 cups diagonally sliced organic carrot

2 cups diagonally sliced organic celery

1 cup chopped organic onion

6 ounces uncooked rice, or quinoa noodle

1/2 teaspoon celtic, or himylian salt

1/2 teaspoon black pepper, or 2 drops black pepper essential oil

Celery leaves (optional)


1. Combine the first 3 ingredients in a large ceramic or stainless steel pot  over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.

2. Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired

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