There’s nothing more comforting than a bowl of chicken noodle soup. This recipe is basic but we all know it’s a classic that never gets old, especially if you have a seasonal cold or allergies. I could eat this year-round! I add turmeric and extra veggies for extra anti-inflammatory benefits and it feels so healing to have on days you need a comfort meal. Soup is so simple and easy to make, too. Let me know what you think about this one!
What You Will Need For This Recipe:
Olive oil
Onion
Garlic
Celery
Carrots
Chicken Bone Broth
Bay Leaves
Thyme
Turmeric
Chicken Breasts
Salt
Pepper
Egg Noodles
Other Healthy Recipes To Try:
A delicious and healthy dinner that feels like summer. I love grilling and barbecue but sometimes it’s nice to be able to do it on the stovetop! These healthy chicken burgers were made in a grill cast iron skillet on the stovetop. The skillet allows them to have that char on the outside but also allows you to make them in the comfort of your kitchen vs outside on the grill.
Need a new easy, healthy recipe to spice up your meal plans for dinner? These baked buffalo chicken tenders are the perfect way to do that. Easy to make in the oven, they are a no fuss recipe. Coated with an egg and almond flour mixture then brushed with hot sauce after they’ve baked.
A delicious and fun plant based recipe that you can make for dinner, as an appetizer, or even a healthy snack! We’re trying to do more meatless dinners over here but it can get boring if you rely on the same recipe as your go to. I definitely fall into that habit. Well the good thing is nothing is boring about these air fryer buffalo tofu bites ! Even if you fall into the rut of making them over and over again (which you might because they’re amazing).
Chicken Noodle Soup
This is a basic but delicious chicken noodle soup recipe. I like to add turmeric to chicken noodle soup for some anti-inflammatory benefits!
Ingredients
1 tbsp olive oil
1 diced onion
6 cloves of garlic, minced
5 celery stalks, sliced
4 carrots sliced
12 cups chicken bone broth
2 bag leaves
1 tbsp thyme
1 1/2 tsp turmeric
4 chicken breasts
Salt and pepper to taste
10 ounces gluten free egg noodles
Method
Heat a Dutch oven or large pot over medium heat
Add olive oil, onions, garlic, carrots, and celery. Sauté for 5 minutes. Then add broth, bay leaves, thyme, turmeric, salt, pepper, and the chicken breasts.
Bring to a simmer and let simmer for 30 minutes or until chicken is 165F.
Then remove the chicken and shred it.
While you remove the chicken, add the egg noodles and continue to let the mixture simmer for 5-7 minutes while you shred the chicken
Add the chicken back to the soup
Remove from heat and enjoy!
This makes a big batch! 10-12 servings.
