Ingredients

• 2 large carrots
• 2 stalks celery
• 2 zucchinis
• 1 onion
• 1 or 2 garlic cloves
• 1 tomato
• 20g oil of choice or fat from bone broth
• 1200mls chicken bone broth
• chicken meat left over from the broth (I used chicken legs in my bone broth so I had left over meat from 8 drum sticks)
• 1-2 tbs of chicken stock paste
• 70g brown vermilceli noodles
• Kale to serve

1. Place roughly chopped (1 of each) carrot, celery stalk, zucchini. Then add tomato, onion & garlic & chop for 5-6 seconds speed 7. 
2. Add oil then saute for 5 minutes 120 degrees speed 1.
3. Add bone broth, stock paste, diced celery, carrot, zucchini & cook for 15 minutes 100 degrees reverse.
4. I poured my soup into a large pot then added noodles & chicken & stired every now & then till heated through & cooked. 
5. Pour hot soup over handfuls of chopped kale.

Serves 6-8