This creamy soup is gluten and dairy-free and can also be made paleo or keto friendly.
2 lbs chicken, cut into bite size pieces
750 gram bag of frozen mirepoix (diced onion, carrot, and celery)
1 litre of GF chicken broth
400 ml can of coconut milk
1 cup of rice noodles (omit for a keto or paleo recipe)
1 tbsp poultry seasoning
Salt and pepper
Optional: handful of spinach (I buy the frozen pucks and will sometimes throw a puck in)
In a large pot over medium heat saute the chicken with a bit of olive oil, salt and pepper.
Once chicken is cooked on all sides (the outside of the chicken pieces has turned from pink to white), add in the mirepoix and continue to saute until the vegetables are no longer frozen.
Stir in the coconut milk and chicken broth. Turn up heat to bring to a boil.
Once boiling add in the noodles, reduce heat to medium, cover and cook until noodles reach al dente, adding a bit of water if soup becomes too thick.
Remove from heat. Stir in 1 tbsp of poultry seasoning and more salt to taste.