Chicken Noodle Soup

Ingredients:
1 litre chicken stock
1 cup diced carrots
1 cup celery diced
1/2 cup onion chopped
1 Tbsp olive oil
1 inch ginger, sliced thinly
1 cup shredded cooked chicken
2 servings of gluten free rice noodles
Handful basil, chopped

Directions:
In a separate pan saute the celery, onions and carrots in a little olive oil then add to the stock mixture.

Then add the rice noodles and cook for 4 minutes (or however long they need). Add the spring onions, ginger, basil, and cooked chicken and continue to boil for 5 minutes. Add salt or gluten free soy sauce to taste.  Serves 2.