2 stalk(s) celery, sliced including the green tops
1 cup mushrooms, sliced or left whole
1 onion, largely chopped
2 tsp freshly cracked black pepper
1 tsp salt
2 clove(s) garlic, minced
2 TBSP parsley
1 TBSP rosemary
2 TBSP thyme
1 TBSP oregano
1 tsp cajun seasoning
2 bay leaves
3 TBSP unsalted butter
2 cup(s) gluten free spaghetti noodles, broken up (just place in a large ziploc bag and break it up before putting it in the pot
1 cup grated Parmesan cheese
½ cup heavy cream
¼ cup coconut milk
Instructions
Melt the butter in a large dutch oven. Toss in the onions and garlic. Saute on medium-low for 4-5 minutes. Add in the carrots, celery and mushrooms. Stir to combine and allow to cook for another 5 minutes. Now add in all of the seasonings, including the herbs. Stir to combine. Pour in the chicken broth and noodles and cook covered on medium-low until the noodles are nice and tender. Add in the cheese, coconut milk, heavy cream and chicken. Cover and cook for an additional 10 minutes then serve and enjoy.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2014/10/11/savory-gluten-free-chicken-noodle-soup/