An old favorite, great for when you are feeling under the weather and simple to make, chicken noodle soup is best when homemade with your own flavorful chicken stock.   I use rice noodles in this recipe–buy the organic ones available both brown rice and white rice.  Field Day brand has fettuccini organic brown rice noodles that are available in health food stores and natural food co-ops.  Vary the amount of noodles you put in the soup based on how much carbohydrate you want in the meal–with a salad this soup makes a great winter lunch or dinner.  Make enough for leftovers!

Serves 2-4

1 large yellow onion, chopped

1 cup of chopped carrot

3 stalks celery, chopped

2 large cloves garlic, crushed

2 Tbsp ghee

1 tsp. turmeric powder (optional)

1 cup water

3 cups of chicken broth

2 cups chicken meat, chopped

1-2 cups cooked rice noodles

Miso Master chickpea miso, 1 Tbsp (optional)

salt to taste

In a soup pot, melt the ghee and sauté the onions over medium heat for a few minutes.  Add the carrot and celery and stir well while continuing to sauté over medium heat for 5 minutes.  Stir in the crushed garlic and turmeric and then add water.  Bring to a boil and immediately reduce heat and cover with the lid cracked to keep the mixture simmering.  Simmer until the carrots are tender (taste one to be sure).  Add the chicken broth and chopped chicken meat.  Once the mixture comes to a simmer over medium heat, add the cooked noodles.  Stir well.  If adding miso, dissolve the miso in a 1/4 cup of water and add to the soup.  Salt to taste.