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Chicken Noodle Soup

  • Writer: 5loaves2fishkitchen
    5loaves2fishkitchen
  • Apr 14, 2019
  • 2 min read

Around this time of year, everyone gets sick. My little niece and nephew have been fighting off a bad cold all week. Is there anything worse than seeing your loved ones not at the best of health? If you know someone who’s currently going through the same, make them some of this chicken noodle soup with a citrus twist that’s sure to soothe their throat and soul. As you know there is no “treatment” for a cold, but the steam from the soup, the natural salts, and the immune boosting ingredients are sure to make their cold more manageable. *Recipe* - 1 T Butter - 1 T Vegetable Oil - 1 T Garlic, minced - 1 T Ginger, minced - 1 c Onion, diced - 1/2 c Celery, diced - 1/2 c Carrots, diced - Pinch of Thyme - 1 t Coriander powder - 1/4 t Cayenne pepper powder - 1/2 lb cooked chicken, shredded - 6 c Chicken broth - 2 c Egg noodles - Salt to taste (I use Himalayan Pink Sea Salt) - 1 t Freshly cracked Black pepper - 2 Bay leaves - 1 t dried parsley (fresh if you have it) - Juice of 1/2 a lemon/lime . • In a heavy bottom skillet, heat up your butter and oil on medium heat. The oil prevents the butter from burning. Once the butter forms bubbles, add your ginger and garlic and sauté for 1 minute or until it becomes aromatic. Then add your onions, celery, and carrots and cook until the onions become translucent (about 5-6 mins). • Add in your coriander powder and cayenne pepper, and cook for 1 min. • Then add in your cooked chicken, and cook for another minute. I cooked my chicken the day before and saved the stock for soup. I always cook my chicken with 1/2 t turmeric because its how my mom does it. You can always just add some at this point in your soup. • Add your Chicken broth, bay leaves, and black pepper and bring to a boil. Taste and season accordingly. Remember the broth has salt in it so taste as you go. At this point add in your egg noodles and let it simmer closed for 20 minutes. • Turn off heat and add your parsley. Squeeze your lemon/lime juice in the end. This soup tastes even better the day after!


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