Coconut Rice Noodle Soup

Another good soup.. I am starting to become a real soup connoisseur. A delicious, easy soup is the perfect meal to keep in the fridge for the week or if you need to bring a lunch to work. The flavors in this soup check off all of the boxes. If you’re a beginner in the kitchen, this soup is for you. Follow the simple steps below, for the easiest, most flavorful soup. Enjoy!

INGREDIENTS:
-1 can of coconut milk
-32 oz low sodium chicken broth
-1 pack of rice noodles (I used @lotusfoodscanada )
-1.5 cups of shredded chicken
-2 lemons
-1 bell pepper
-1 small white onion
-1 jalapeño
-1 pack of bunashimeji mushrooms ( @hoktokinoko )
-salt, pepper, garlic powder to taste

DIRECTIONS:
1. In a large pot, dice and sauté all of the veggies in avocado oil on medium heat. Season with salt, pepper, garlic powder.
2. Once onions are soft, add in the chicken and chicken broth. Cover with a lid and cook on medium, low heat for 30 minutes.
3. After the 30 minutes- add in the can of coconut milk and juice the two lemons in over the top. Stir and cover with a lid for 10 minutes.
4. Remove the lid- The soup should be boiling. Add in the rice noodles and let cook for 4 minutes. Serve with lemon wedges on the side.

Omit the rice noodles to keep it #whole30