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–+ servings

Healing Chicken Noodle Soup

A comforting and nourishing soup perfect for chilly days or when you're feeling under the weather.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 300
Ingredients Method Nutrition

Ingredients
  

  • 1 tbsp olive oil
  • 4 medium carrots peeled and sliced into 1/3rd inch rounds
  • 3 stalks celery halved and sliced
  • 1 medium onion diced
  • 2 cloves garlic chopped
  • 1 tsp turmeric
  • 1 tsp fresh thyme leaves or sub 1/2 tsp dried thyme
  • 1 tsp fresh rosemary chopped or sub 1/2 tsp dried rosemary
  • 1/2 lemon zest and juice
  • 1.5 tsp salt
  • 1/2 tsp black pepper
  • 1 pinch cayenne optional
  • 10 cups chicken broth or bone broth
  • 2-3 cups dry egg noodles preferably flat noodles
  • 1 rotisserie chicken meat removed and shredded
  • 2-3 tbsp chopped fresh parsley
  • Salt & pepper to taste

Method
 

  1. Heat olive oil in a large dutch oven or heavy pot over medium to medium-high heat until hot and shimmering.
  2. Add carrots, celery, and onion to the pot. Sauté on medium heat for around 10 minutes until the veggies are softened.
  3. Stir in garlic, turmeric, thyme, rosemary, lemon zest, salt, pepper, and optional cayenne. Sauté over medium heat for about 1–2 minutes until garlic is fragrant.
  4. Stream in chicken broth while adding one bay leaf and the juice of half a lemon. Stir well to combine before bringing it all to a boil over medium-high heat.
  5. Once boiling, add in your egg noodles and shredded chicken. Bring back to a boil before covering and reducing heat to low. Simmer over low heat for about 10–15 minutes until the pasta is soft.
  6. Remove from heat once cooked through. Taste your soup and add additional salt & pepper according to preference. Stir in chopped parsley before serving.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 2gCholesterol: 50mgSodium: 800mgFiber: 3gSugar: 5g

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