Chicken Noodle Soup

Ingredients:

- 3 cups chicken stock

- 1 stalk carrot, peeled and sliced

- 1 stalk celery, sliced

- 1/2 red pepper, cut into small pieces

- 4 white mushrooms, sliced

- 1 cup chicken breast meat, cooked and cubed

- 1 cup gluten-free penne, cooked and cut into 1/2 inch stubs

- 1 small potato, peeled and cubed (optional)

- 1 clove garlic, minced

- 1 tsp ginger, minced

- 1 pinch thyme

- 1 pinch black pepper

- 1/2 tbsp corn starch

- 1/2 tsp salt (adjust to taste)

- 1 tbsp vegetable oil

Preparation:

- Heat oil in a soup pot on medium heat. Add garlic and gently stir until aromatic. Add carrots and celery. Stir in corn starch and pour 1 1/2 cup chicken stock in the pot. Sprinkle in thyme, black pepper, and salt. Add potato if desired. Turn heat up to a boil and simmer for 5 minutes.

- Add red peppers, mushrooms, and the remaining chicken stock. Turn heat up to a boil and simmer for another 5 minutes.

- Add penne and chicken meat. Turn heat up to a boil and turn heat off. Let soup cool for 2 minutes.

- Serve with gluten-free crackers.