Chicken Noodle Soup

Just like you remember! Hearty, delicious and gluten free! ♥

2 split chicken breasts with ribs
6 cups of water
1 stalk of celery
1/2 small onion, peeled
1 1/2 t. kosher salt
2 bay leaves

1 cup of sliced carrots
1/2 cup diced onion
1/2 cup sliced celery
1/4 fresh parsley, minced
4 cups gluten free chicken stock
4 oz. rice linguine
Salt and pepper to taste

Add chicken, water, celery, onion, kosher salt and bay leaves to a large pot. Bring to a boil, then reduce heat to low, cover and stew chicken for 1 hour. Remove from heat. Remove chicken and let cool. Strain broth, reserving 4 cups.

Return broth to the pot. Debone and cube chicken and add to the pot. Add carrots, onion, celery, parsley and additional chicken stock to the pot. Over medium heat, bring to a boil, then reduce heat and simmer until carrots are tender, about 20 minutes. Add linguine and simmer for an additional 15 minutes, or until noodles are done. Salt and pepper to taste. Makes about 8 servings.