Name: Healthy vegetable soup with chicken slices and egg noodle recipe by Dave Riley at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 potatoes chopped; Tender stem broccoli; Savoy cabbage leaves; Chopped celery; Chopped runner beans; Chopped shallots; 2 Crushed garlic cloves; 1/2 an organic sweet pointed red pepper thinly sliced; Fresh coriander leaves and stalks chopped; 1/2 tsp turmeric and cayenne pepper; 3 tsp organic ground flax seeds; 3 squirts of sun dried tomato paste with herbs; 1 tbs extra virgin olive oil; 1/2 cup coconut cream; 2-3 chicken fillets; Medium Egg noodles; Sea salt and 1/2 tsp ground black pepper corn to season

Ingredients Serving: 2

2 potatoes chopped
Tender stem broccoli
Savoy cabbage leaves
Chopped celery
Chopped runner beans
Chopped shallots
2 Crushed garlic cloves
1/2 an organic sweet pointed red pepper thinly sliced
Fresh coriander leaves and stalks chopped
1/2 tsp turmeric and cayenne pepper
3 tsp organic ground flax seeds
3 squirts of sun dried tomato paste with herbs
1 tbs extra virgin olive oil
1/2 cup coconut cream
2-3 chicken fillets
Medium Egg noodles
Sea salt and 1/2 tsp ground black pepper corn to season

Instructions

Put all ingredients into a large pan with a lid and cover with enough water to cover then lay chicken fillets on top
Bring to the boil then turn to a slow simmer till veg and chicken is cooked, about 20 minutes
Cook medium egg noodles in a pan of water till soft then drain and rinse under cold water to stop further cooking
Remove chicken from soup and slice into bite size pieces
With a hand blender lightly blend some of the veg till smooth and return to the pan and stir in, leaving some chunky vegetables
Put 1/2 noodles in each serving dish then spoon on soup and stir together, then top with sliced chicken and fresh coriander

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