CLASSIC VEGETABLE [CHICKEN OPTION] NOODLE SOUP

[THE RECIPE]


2 tsp. olive oil

1 c. chopped onion

1 c. chopped carrots

1 c. chopped celery or 2 tsp. celery seed
1 - 2 c. chopped winter squash [I like butternut], peeled

3 garlic cloves, minced

1 tsp. oregano

1 tsp. thyme

1/2 tsp. poultry seasoning

6 c. chicken or vegetable broth

4 c. diced potatoes [peeled optional]

1 tsp. sea salt

2 c. diced cooked chicken [optional]

1 c. non-dairy milk [I like coconut or hempseed milk]

6 ounces gluten-free noodles [spaghetti noodles broken into thirds works well]

Heat oil in large pot and saute onion, carrots, celery, and garlic for about 5 minutes [or until translucent]. Sprinkle in oregano, thyme, poultry seasoning and celery seed [if using instead of celery]. Cook 1 minute. Stir in broth, potato, and salt. Bring to boil, reduce heat, and simmer partially covered for 25 minutes or until potato is tender. Add chicken [if using], milk, and noodles. Cook additional 10 minutes or until noodles are tender. Remove from heat and let stand for an hour or two [if you have the time] to let the spaghetti noodles really bulk up.