Chicken and zucchini soup

nuttlelex (1 Tbsp)

3 chicken breast fillets, thinly sliced
Approx 1 3/4 lbs grated zucchini
1 grated onion (I like using a sweet onion)
2 cloves garlic, crushed
2 Tbsp all-purpose flour (gluten-free)
3 cups chicken stock (massel gluten-free)
cup rice milk
salt and fresh ground pepper (to taste)

How to make it
--------------------------------------------------------------------------------
Melt nuttlelex in a large saucepan.

Add the chicken and cook on medium heat for 1-2 minutes, or until the chicken "changes color".
Add the zucchini, onion and garlic, and cook for 5 minutes, stirring occasionally.
Stir in the flour and cook for 1 minute.
Add the stock and stir until it begins to boil and thickens slightly.
Reduce the heat and simmer for 1 minute.
Stir in the rice milk and cook for 2 minutes.

Add more flour to thicken if needed or to your liking

Season with salt and pepper and serve.

You can add rice noodles to it if you like - my kids like that.