>Low DWF GF

Leek and Chicken Noodle and soup

5 Jul 2019

For 4 people you will need

Method

  1. In a large saucepan add the oil, minced garlic and sliced leeks and cook on a low heat for about 8-10 minutes until they are golden and translucent. Add a little salt. Tip- Stir the leeks so that they don’t burn. (This is the step that really adds the flavour to the soup)
  2. Add in the chicken stock, choko, celery and 2 of the sliced spring onions and simmer on a moderate heat until the celery and choko is tender.
  3. Add in the chopped cooked chicken and boil for another 2 minutes
  4. Add in the rice noodles and reduce the heat to low and simmer for 2 minutes until the noodles are soft. Sprinkle through the remaining spring onions and serve.

Variation

You can swap choko for PEELED ZUCHINNI (moderate Salicylates) if suitable

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