No Chicken Broth Chicken Noodle Soup that can be made Vegan/Gluten Free

2 Cloves of Garlic

1 Medium Onion

2 heaping tbs of butter

1 large carrot chopped into 1 inch pieces

2 celery stalks chopped into 1 inch pieces

1 potato (optional) chopped into 1 inch pieces

3 pinches of salt or to taste

3 tbsp of Nourished by Heirloom Mediterranean Seasoning

8 cups of water

1 large chicken breast pre-cooked or pre-seasoned tofu

1/2 cup of gluten-free macaroni noodles

Chopped green onions for serving

1. Heat up a large pot on medium and add butter

2. Once butter is melted, add garlic and let saute for a minute.

3. Then add onions and 2 pinches of salt. Saute until they become translucent

4. Add carrots, celery, and potatoes

5. Stir everything together in the pot and let saute for a few minutes

6. Add 3 tablespoons of Nourished by Heirloom Mediterranean Seasoning and stir into veggies

7. Add 8 cups of water and stir.

8. Let simmer on low-medium heat for 45 minutes and taste every so often. If you feel like it needs more salt add a tiny tiny bit as you go because as you let the broth simmer, it will develop more flavour and get saltier.

9. Once the broth has simmered for about an hour on low-medium heat or when you're 10-15 minutes from serving, add noodles.

10. Once noodles are cooked, about 8 minutes, serve in a bowl and top with cooked chicken or seasoned tofu. Sprinkle with chopped green onions.

11. Enjoy.