Chicken Noodle Soup

Recipe:
Serves 4
Ingredients:
1 qt low sodium chicken broth 
2 chicken breasts
2 carrots, diced
4 celery sticks, diced
1 red or yellow onion, diced
4 cloves garlic, minced
1 jalepeno, de-seeded
1 red pepper, sliced
2 cups broccili
4 servings of gluten free pasta noodles
1 tbsp ginger, minced
1 tbsp tamari 
2 tsp himilayan salt
1 1/2 tsp black pepper, ground
1 tbsp garlic powder
1 tsp onion powder
1 tsp chili red flake
1 tsp tumreric powder
1 tsp sage spice
​1 tsp rosemary
1 tsp cayenne
1 handful cilantro 

Instructions:
1. Preheat the oven to 400 degrees F. Prep the chicken in a pyrex for 45-60 minutes until it reaches 165 degree F. 
2. While the chicken is cooking prep the vegetables, and pour broth into a large bowl. At the 20 minute mark start heating up the broth for the soup over medium heat. Bring the broth to a slight boil, and then bring to a simmer. 
3. At this point add onion, garlic, spices, and any additions to the chicken. Rotate the chicken and add back into the oven until reaching tempurature. 
4. Next, add carrot, celery, ginger, garlic, and onion to the broth allowing it to cook for 3 minutes before adding the noodles, broccoli, pepper, tamari, and jalepeno. Allow to finish cooking for no more than 5 minutes loosening the noodles as it cooks.
5. Once the chicken has reached temperature cut into cubes or pieces to add to the now finished soup. Serve it up, you are ready to enjoy!

Tips:

• ​The more spices the better! Building flavor is everything, and since this is a soup you cannot add too much flavor to the broth.
• We like "Oh Brother!" hot sauce, Joe likes habenero which is very spicy, as I enjoy the jalepeno much more mild.