Hypoallergenic Chicken Noodle Soup
Sea Salt (optional)
2 Pots with Lids
Put coconut oil in a skillet and place on burner.
Turn burner to low.
Cube thawed chicken with sharp knife.
Place cooked chicken in coconut oil.
Turn burner to medium and stir fry chicken until cooked through and slightly browned.
Set aside to cool.
Fill pot with water and place on burner.
Turn burner back to low.
Put peas and carrots in pot and turn to medium.
Allow the vegetables to come to a low boil.
Cook until soft.
Add chicken and boil for another three to five minutes.
In the second pot cook the rice noodles until soft.
See packaging for directions.
Drain cooked noodles with colander.
Put single serving of noodles into soup bowl.
Pour chicken and vegetables and a serving of broth over the noodles to taste.
Add salt to taste.
When noodles are at least afloat – serve and enjoy.