Gluten Free Chicken Noodle Soup

Tis the season for a warm and hearty bowl of soup. For most people with gluten sensitivity's it may have been a while since your last bowl of chicken noodle. Well, now it is time to change that!
When I make chicken noodle soup, I like to know I have a good stock to start out with. That usually means making it yourself, or buying from a specialty shop. You can use a store bought chicken stock if you like.  If anyone would like a  basic stock recipe, send us a post and I will put one up.

Ingredients:
2 litres of chicken stock
1 boneless chicken breast
1 cooking onion
2 celery stalks
1 large carrot
half a large red pepper
5 cremini or brown mushrooms
2 tbsp of fresh parsley
1/2 package of Beat the Wheat Tagliatelle
2 tbsp olive oil
Salt and Pepper

Method:
-Dice all vegetables to your liking.
-Cut chicken into small cubes.
-Saute vegetables in a large pot for  in oil for 4 minutes, add chicken and cook through for 3-4 minutes.
-Add stock and cook for 20 minutes.
- Cut Beat the Wheat noodles to desired length, then add to soup and cook for 3 minutes.
-  Season with salt and pepper, finish with parsley
-  Ready to serve with your favorite Gluten-Free crackers.