Mary's Home Made Chicken Noodle Soup

This is another recipe from my sweet friend Mary.  I had the flu recently and she came over with this yummy soup.  Talk about comfort food, it doesn't get much better than this.  She made it spicy, which we loved, but you could certainly leave out the spice if that isn't your thing.  My husband said this is the best Chicken Noodle Soup he's ever tasted!

Enjoy!
Kirsten

PS: This recipe comes from my friend Mary Rotrekl.  Look for another recipe from Mary - Mary's Apple Pancake - super yummy!

MARY'S HOME MADE CHICKEN NOODLE SOUP

1 tablespoon coconut oil

1 large onion, thinly sliced

3 cloves garlic, pressed

2 stalks celery, thinly sliced

3 large carrots, peeled and thinly sliced

1-32 oz box gluten-free chicken broth

1-32 oz portion chicken bone broth

Poultry seasoning (about 3 tablespoons)

2 teaspoons dried thyme

Small amount cayenne pepper

1 teaspoon Mexican seasoning

1 box Tinkyada rice pad Thai noodles

1 cup finely diced parsley

1 cooked chicken, meat removed and torn into small pieces

Salt (about 1 tablespoon)

Black pepper (to taste)

1)  In a large soup pot, melt the coconut oil. Cook the onion until soft. Add garlic and cook briefly. Add celery, cook for about 2 minutes. Add carrots, broths, poultry seasoning, thyme, cayenne, Mexican seasoning, and cook until carrots are tender enough.

2)  Cook noodles separately, drain, and add to soup. Add parsley. To prevent chicken from being overcooked, add at the last minute, and turn off the heat after chicken is warmed.

3)  Add salt and black pepper to taste.

NOTES:  

~Chicken bone broth is just home made chicken stock.  You can find a recipe for it or just use boxed chicken broth.

~You could use any gluten-free noodle, but the Thai noodles were delicious and I'm wondering if they might be cheaper than other noodles that are advertised as gluten-free?