This easy to make soup brings us back to what healing chicken noodle soup should be. The kombu ‘noodles’ have a wonderful textural likeness to a traditional noodle and are great for anyone with a sensitivity to wheat. You may substitute store bought broth for bone broth.Preparation time: 20 minutes
Makes 2 servings
2 tablespoons extra virgin olive oil
1/2 yellow onion, diced
1/2 cup diced carrot
1/2 cup diced celery
2 cloves garlic, minced
3 cups chicken bone broth
1/2 teaspoon sea salt
1/2 cup chicken, chopped
1 dried bay leaf
2 three inch pieces of dried kombu.
Optional:Ume plum vinegar
Place extra virgin olive oil in a hot sauce pan. Sauté onion on medium heat until lightly browned, about 5 minutes. Add carrot and cook for about 3 minutes. Then put in the celery and cook mixture for about 2 more minutes. Finally, add garlic and sauté for 1 minute. Combine the remaining ingredients in the pot. Bring to a boil, reduce heat to a simmer and cook covered for 15 minutes. Remove kombu and slice into thin, noodle-like strips and stir back into soup. Serve immediately. Add ume plum vinegar to taste.
Copyright 2010, Jessica Bernardy, Original Recipe