Creamy Gluten + Dairy Free Chicken Noodle Soup

• 3 tbsp olive oil

• 3 garlic cloves, minced

• 4 celery stalks, diced

• 2 large carrots, diced

• 1/2 white onion, diced

• 1 tbsp celtic sea salt

• 1 tsp garlic powder

• 1 tbsp pepper

• 48 oz chicken broth

• 1.5 cups chicken (rotisserie chicken is an easy option)

• 1 box of chickpea or quinoa elbow pasta

• 1/2 can of coconut cream

• 1/4 cup of freshly chopped parsley

• 2 tbsp lemon juice

• 1 tbsp hot sauce

Heat a large soup pot on medium heat. Add olive oil and then sauté the garlic, celery, carrots + onions for 5 minutes until the onions are translucent. Add in the garlic powder, salt + pepper. Add the chicken + chicken broth.

If you are using uncooked chicken, bring to a boil and then reduce to low heat. Cook on low for around 20 minutes or until the chicken easily shreds. Then increase to high heat, bring to a boil + add in the pasta.

If you are using cooked chicken, bring to a boil and then add in the pasta.

Cook pasta for about 6 minutes until pasta is tender.

Add in the coconut cream, parsley, lemon juice + hot sauce. Simmer for about 10 minutes. Enjoy!