Chicken Noodle Soup (Asian gluten-free)

3 carrots

3 stalks celery

4-6oz. mushrooms

3T total, olive oil + butter

Sauté and stir the chopped-sliced vegetables in a 5 quart pot, for 10 minutes. 

Add the next group of ingredients then simmer another half hour or so. Check the carrots, when they're done the way you like, the soup's ready.

6 sliced green onions

6oz. roasted chicken cut in bite-size pieces

6oz. rice vermicelli noodles

2T jarred minced garlic

1/3c mushroom soy sauce

1-2T chicken Better Than Bullion

1 quart of bone broth

6-8c cold fresh water

If there is soup leftover, by the next day most of the liquid will be absorbed and it will turn into flavorful noodles and vegetables. . 😋 . .Lin