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.