Comforting Low-Histamine Mediterranean Chicken Noodle Soup

Ingredients

• 1 lb chicken breast
• 2 tbsp extra virgin olive oil
• 1 unit white onion
• 1 unit shallot
• 1 tsp garlic paste
• 1 tsp fresh ginger
• 2 unit carrot
• 2 unit celery ribs
• 1 unit leek
• 1 cup baby carrots
• 1 unit zucchini
• 6 cup water
• 1 tbsp chicken base
• 4 oz gluten-free fettuccine pasta
• 1 tsp salt
• 0.5 tsp coarsely ground pepper
• 1 tsp dried basil
• 0.5 tsp thyme
• 0.5 tsp oregano
• 0.25 cup parsley

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add diced onion, minced shallot, garlic paste, grated ginger, chopped carrots, celery, sliced leek, baby carrots, and diced courgette. Sauté for 5-7 minutes until vegetables begin to soften.
2. 2Pour in water and stir in chicken base, dried basil, thyme, oregano, salt, and pepper. Add the boneless skinless chicken breast halves to the pot. Bring to a gentle simmer.
3. 3Continue to simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken, shred it, and return it to the pot.
4. 4Add the broken Gluten-Free Fettuccine Pasta to the soup. Cook for 8-10 minutes, or according to package directions, until the pasta is al dente.
5. 5Stir in the fresh chopped parsley just before serving.