Chicken Noodle Soup (gluten free, AIP, paleo)

Ingredients

• 2 chicken leg quarters
• 1 onion
• 2 medium carrots
• 1 medium sweet potato
• 2 teaspoons extra virgin olive oil
• 1 Liter water
• 2 Tablespoons tarragon
• 3 Tablespoons parsley
• 80 grams rice vermicelli
• pinch of sea salt

Instructions

1. 1

   Heat olive oil in a Dutch oven. Peel and dice the onion. Add the onion to the Dutch oven and soften on medium heat for about 5 minutes.

2. 2

   In the meantime, peel the carrots and sweet potato. Then slice the carrots and cut the sweet potato in cubes. Transfer them to the Dutch oven along with the parsley, tarragon and pinch of salt.

3. 3

   Add the chicken leg quarters and water. Cover the Dutch oven and let it cook for about 45 minutes or until carrots and sweet potato are tender and the chicken is cooked. Then turn off the heat. Remove the chicken leg quarters from the Dutch oven and put them aside.

4. 4

   Optional step: using an immersion blender, briefly mix (for 2 seconds) your vegetables in order to thicken your broth.

5. 5

   Prepare the noodles according to instructions written on the package (they might change slightly from one brand to another and depending on the type of noodles you are using).

6. 6

   In the meantime, shred the chicken leg quarters, then add the shredded chicken back to the soup. And voilà! Bon appétit!