Nourishing Chicken Noodle Soup
If you’re looking for a homemade chicken noodle soup recipe that is nourishing through the winter months and full of flavor, this recipe is for you! With the perfect savory notes from the garlic, onion and fresh herbs, the immune-boosting benefits of the bone broth and the option to add turmeric, lemon and ginger root to fight against sickness when cold and flu season arrives, this recipe will become a go-to for all the years to come.
Ingredients
- 2 tbsp. butter grass-fed
- 1 onion
- 3-4 cloves garlic
- 1 1/2 tsp. rosemary fresh
- 1 tsp. thyme fresh
- 1/2 tsp. sage fresh
- 1/4 tsp. sea salt natural
- 1/4 tsp. black pepper fresh cracked
- 3-4 carrots large
- 2-3 celery ribs
- 10-12 c. bone broth or chicken stock
- 2 tsp. turmeric optional
- 2 bay leaves
- 1 lb. chicken breast
- 2 c. wide egg noodles
- 1/2 lemon fresh
- 2 tsp. parsley fresh
- 1 knob ginger root optional
Instructions
- In a large stock pot, add butter, chopped onion, garlic, chopped herbs, salt and pepper, and sauté until fully onions are fragrant and translucent.
- Add the chopped carrots and celery to the stock pot, then add the bone broth or chicken stock, bay leaves and turmeric (optional), and bring to a boil.
- Once the soup is boiling, add the chicken breasts and let boil for 10-12 minutes or until the chicken is fully cooked, then remove and set the cooked chicken aside.
- While the soup is continuing to boil, add the wide egg noodles, lemon slices, chopped parley and ginger root (optional), and cook the noodles according to the package, approximately 6-8 minutes.
- While the noodles are boiling, shred the cooked chicken breasts.
- After the noodles are cooked, turn off the heat, remove the add the lemons and bay leaves, and add the shredded chicken breast back into the soup.
- Serve with fresh cracked pepper and homemade bread. Enjoy!
Tried this recipe?Let us know how it was!