Gluten Free Dairy Free Chicken Noodle Soup

A simple soup recipe I whipped up a few weeks ago when I was feeling under the weather. You can have gluten free chicken noodle soup! Also a great way to use the remaining chicken after a chicken dinner.  Makes soup for 4.

Ingredients:

• 4-5 large organic carrots, chopped
• 2 cloves of garlic, minced 
• 4-5 organic celery stalks, chopped
• 1 small leek, finely chopped
• 2 quarts of organic, gluten free vegetable broth 
• sea salt
• ground black pepper
• fresh or dried parsley
• olive oil
• quinoa pasta (comes in a teal box)
• whole chicken with large portions of meat pulled off (breast meat)

Place the chopped leeks and minced garlic in a tablespoon of olive oil and saute.  Once sauteed combine leeks/garlic mixture with the vegetable broth and 2 cups of water.  Add in carrots, celery and spices stir on high heat.  Once simmering bring heat down to medium and place the whole chicken in for 20-30 minutes.  When chicken begins to fall of the bones remove the chicken and pull meat off and add into soup...this allows you to easily pull the meat off but prevents bones from dissolving into soup.  Simmer on low heat for 1-2 hours (the longer it simmers the more infused the flavors become).  Add quinoa pasta and when pasta is tender soup is ready to serve!  I top mine with fresh cracked pepper and a touch more parsley.  Enjoy!

P.S.-The best part about this recipe is that after your Thanksgiving feast you can substitute turkey for the chicken and make soup from your left over turkey!