Chicken Noodle Soup

• 2 large carrots
• 60g celery
• 2 chicken breasts
• 5-6 cups low FODMAP chicken stock (I use Massel)
• 200g gluten free noodles of choice
• Salt & pepper to taste
• Handful fresh herbs (I use parsley)

Makes: 6-8 serves (low FODMAP serving size, 1)

1. Finely chop the carrot and celery and add them to the slow cooker.
2. Add the chicken breasts, stock, and salt and pepper.
3. Cook on low for 4 hours or until the chicken pulls apart easily with two forks.
4. Just before serving, add the noodles and allow them to cook in the soup. If they absorb too much liquid, add more stock.
5. Garnish with fresh herbs.

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