The soup we crave when we feel unwell and ought to eat when we are well!


2 tbsp rice bran oil

1 leek, thinly sliced

4 garlic cloves, crushed

3 large carrots, diced

4 sticks celery, diced

1 swede or turnip, diced

1 cup gluten free pasta straw noodles

8 cups chicken stock (try homemade or salt reduced with no added   MSG-this is a good one to have in the freezer)

1kg organic chicken legs


1. Heat oil in a large saucepan over medium heat.

2. Add leak and garlic. Cook, stirring for 2 minutes until soft.

3. Add carrot, celery and swede. Cook for 2 minutes then stir in stock, chicken and 1 cup water. Bring to the boil.

4. Reduce heat to a simmer and leave partially covered, stirring occasionally for 50 minutes.

5. Add pasta and cook for a further 10 minutes or until ready.

Garnish with fresh garden herbs.

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