Allergy free simple chicken noodle soup recipe

Ingredients

• 1 tbsp olive oil
• 1 double chicken breast, slice thinly
• 1 brown onion, chopped fine
• 2 stalks celery, sliced fine
• 5 cups water
• 2 chicken stock cubes (one without soy or wheat. Vegetarian versions are fine. I used Salt Reduced Massel Vegetarian Chicken Style cubes.)
• 1 large corn cob, corn sliced off
• 1 carrot, sliced fine
• 1 large potato, peeled and cubed small, or 2 medium sized potatoes
• 1/2 tsp ground pepper (salt is in the stock cube)
• 3-4 handfuls Orgran short spaghetti noodles

Method

• In a large pot, add the oil and heat on medium-high.
• On a high heat, cook the onion and celery until the onions clear. 
• Add the chicken slices and cook until the chicken is white. Leave the chicken partially uncooked at this stage.
• Add the water.
• Once the water is simmering, crumble in the chicken stock cube and stir to dissolve it.
• Add the corn, potato and carrot and pepper.
• Once all the vegetables are nearly cooked add in the spaghetti noodles and cook for 8-9 more minutes.
• Remove from the heat and serve immediately otherwise the noodles will overcook.