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:

Healthy Chicken Burgers

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.

Baked Buffalo Chicken Tenders

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.

Air Fryer Buffalo Tofu Bites

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!

Prep Time

5 Minutes

Cook Time

45 Minutes

Serves

12

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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.

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