- Olive oil
- 4 peeled and diced carrots
- 2 quarts organic low-sodium chicken broth
- 2 tsp. basil
- 2 tsp. thyme
- 2 lbs. chicken breast diced into small cubes.
- 1/2 package Tinkyada white rice noodles
- Juice of 1 lemon
- Salt and pepper
- Coconut Aminos to taste
- Place 1 Tbsp. olive oil in a pot and add carrots. Add herbs. Sauté for 10 minutes.
- Meanwhile cook rice noodles in a separate pot according to instructions.
- Add broth to soup pot and simmer for 15 minutes. After 15 minutes, add chicken and cook for another 5 minutes or until fully cooked.
- Turn off soup. Add noodles, lemon juice, salt, pepper and Coconut Aminos to taste.
