Chicken Noodle Soup

The Fennel adds such a delicious, unique flavour to this soup. It also adds antioxidants, vitamins, minerals and fiber to make this a really hearty, feel good soup.

Ingredients:

• 2 litres bone broth

• 1 tsp avocado oil, or cooking oil of your choice

• 2 medium carrots, diced

• 1 fennel bulb, diced

• 1 medium onion (or 1 leek, washed and thinly sliced)

• 2 cups pulled chicken

• Salt and pepper to taste

• 2 cups pasta of your choice

Instructions:

1. Dice onion, carrots and fennel.

2. In a large soup pot heat oil and add vegetables. Season with salt and pepper and cook for a few minutes, just until onions and fennel become fragrant and translucent.

3. Add broth to cooking vegetables. Bring to a simmer and add chicken.

4. In a separate pot, bring water to boil and cook pasta, until al dente (soft with a bit of texture).

5. In a serving bowl, place noodles at the bottom and cover with soup. Keeping the noodles separate means they won’t go soggy when the soup is stored in the fridge.

6. Season bowl of soup with desired amount of salt and pepper, and garnish with the chopped tops of the fennel plant.