Ingredients

 

1.5L chicken bone broth (you can find my bone broth recipe here)

3 tbsp organic salted butter

1-2 chicken breast, roughly diced (I prefer skin off, but your choice)

100g thai rice noodles (feel free to use other noodles - soba, udon, zucchini, etc)

1 brown onion, roughly chopped 

3-4 cloves of fresh garlic, finely chopped

2 bunches of bok choy

1/2 bunch of chives or mini spring onions

2 fresh bay leaves

2 sticks celery, finely chopped

1/4 cup fresh parsley, rougly chopped

2 tsp onion powder

2 tsp sea salt

A few shakes of pepper, freshly cracked

1/2 tsp mustard powder

1/2 tsp dried oregano flakes

1 tsp sweet paprika

1/2 tsp dried thyme flakes

1/2-1 tsp celery seed powder

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Optional

Dried chilli flakes

Any additional vegies you choose

Herbs for garnish

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Method

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• Add your onions and garlic to a large heavy bottomed saucepan along with the butter.  Cook on medium heat until onions are translucent and softened.

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• Add celery, bok choy and chives/mini spring onions and stir through until starting to soften.

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• Add bay leaves and all other herbs, spices, salt and pepper and stir through to coat.

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• Add chicken and stir.  Cook chicken until sides have whitened and partially cooked.

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• Add the chicken broth and reduce heat to a simmer.
   

• Simmer the soup for approx 20 minutes when the chicken is cooked through and it has reduced slightly to increase the flavour.

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• Add rice noodles and stir slightly for 2-3 minutes until noodles have cooked through.
   

• Serve immediately whilst hot!

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• NOTE: You may need to adjust the amount of herbs/spices/salt and add more - depending on your taste and how flavoursome you like your soup.

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