Chicken Soup with Veggie Noodles Recipe

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Ingredients

Poach chicken breasts:
2 chicken breasts
2 cups chicken stock
2-3 garlic cloves, peeled
1 bay leaf
sea salt and ground pepper
Bring chicken in broth (with garlic, bay leaf, and salt and pepper) to a boil, cover and simmer 30 minutes or until chicken is tender and done.
Prepare veggies and rest of soup:
2 T. olive oil
1/2 onion, chopped
2 carrots, grated
2 stalks celery, chopped fine
1/4 t. gray sea salt
1/4 t. fresh ground pepper
1 Yukon gold potato, grated
juice of 1/2 lemon (about 1 T.)
32 oz. chicken stock
handful of dried shiitake mushrooms
1/3 c. dried julienned tomatoes
4 cipollini onions, peeled and quartered (I just threw these in to get rid of them!)
1 T. dried parsley (The freeze-dried kind is best. Obviously, though, fresh is best. Use it if you have it!)
salt and pepper to taste

View Full Recipe at Eliots Eats

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