Chicken and Rice Soup

It’s flu season!  I have been sick all week and searching for anyway to make myself feel better and soothe my throat, so I threw together a quick chicken noodle soup with whatever I had on hand.  I must say, it was the best chicken noodle soup I have ever had!  You HAVE to give this one a try and let us know how it turned out.  It’s the perfect soup for the winter time or to make you feel a little better when you are under the weather.

In my soup I used rice instead of noodles and ate it with crackers.  It reminded me of when I was little and my mom would make me chicken noodle soup with crackers when I was sick.

Chicken Noodle Soup

2 teaspoons Kelapo coconut oil

1/2 cup sliced celery

1/2 cup chopped carrot

1/2 cup chopped onion

3/4 teaspoon thyme

3/4 teaspoon poultry seasoning

4 (14 ounce) cans chicken broth

2 teaspoons chicken bouillon granules

4 ounces of your favorite noodles or rice

2 cups shredded chicken

Parsley

Melt coconut oil in large pot. Sauté the celery, carrot and onion for 2 minutes. Add thyme, poultry seasoning, chicken broth and bouillon. Bring to a boil. Add noodles and cook on low for 20 minutes (or add rice and cook on low for 30-40 minutes). Add shredded chicken and warm until heated through. Sprinkle with parsley and enjoy.

–  Jen