from Suzanne Day
Pinch of parsley
Rice noodles (to make soup gluten free)
Put chicken, chopped onion, chopped garlic, chopped celery, parsley, with 8 cups water and simmer in crockpot overnight.
The next morning, de-bone the chicken and cut it in bite-size pieces. Put chicken and stock from crockpot into a large pot. Slice carrots, squash, Bok Choy and green chilies and add to chicken and stock. Add more water or chicken stock if needed. When carrots are tender, add rice noodles.
Option: Use whatever vegetables you have on hand – spinach, kale, zucchini, green beans, cabbage, tomatoes – whatever is available!
Option: Use any type of pasta or beans you have on hand – tortellini, barley, lentils, beans – whatever is available!
Options: Add V-8 juice or any salsa leftover in your refrigerator.
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