Classic Chicken Noodle Soup with Apple Cider Vinegar

There is nothing like a hearty bowl of chicken noodle soup to warm the soul. Bone broths are very nourishing and comforting. Not all chicken soups are healthy, but this one is! It contains lots of minerals from the sea salt and sea vegetables. Bump up the mineral content even more by using organic vegetables. Everyone will be asking for seconds!

1 chicken or stewing chicken (antibiotic-free)
5 litres pure water
1 tsp. apple cider vinegar
1 6" piece Wakame, crumbled up
1 cup chopped organic onion
3 cloves organic garlic, finely chopped
1-2 Tbsp. coarse salt
2 Tbsp. tamari
celery leaves
2 cups chopped organic carrots
2 cups chopped organic celery
2 cups chopped organic zucchini
1 cup chopped organic onion
2 cups brown rice noodles
Herbamare and Pepper for seasoning  

In stock pot, place chicken, water, vinegar, salt, onion, garlic, tamari, celery leaves and crumbled wakame. Bring to a boil. Reduce and let simmer about 1 1/2 hours. Remove celery leaves and chicken. Remove skin from chicken and chop into bite-size pieces. To stock add remaining ingredients except noodles. Let simmer until vegetables are tender. Turn soup off and add in noodles. Let sit about 15 minutes and serve. Taste and adjust seasonings.

Options: Use 1/2 cup brown rice instead of noodles. Add in with vegetables.

Recipe by: Sandy Pomeroy