Healing Chicken Noodle Soup

Written By Tina van Hamersveld

A warm hug for your body, mind, and spirit this Fall season.

Ingredients:

1 tbsp olive oil 

4 medium carrots sliced 

3 stocks celery, halved and sliced 

1 medium onion diced 

2 cloves garlic chopped 

1 tsp. Turmeric 

1 tsp. fresh thyme leaves or substitute 1/2 tsp. of dried thyme 

1 tsp. fresh Rosemary chopped or substitute 1/2 tsp. dried rosemary 

1/2 lemon zest and juice 

1 1/2 tsp. Salt 

1/2 tsp. black pepper 

1 bay leaf 

8 cups, chicken broth 

2-3 cups dry egg noodles 

1 rotisserie chicken, meat removed and shredded 

2 to 3 tbsp. fresh parsley, optional 

Shredded Parmesan cheese, optional 

Salt and pepper to taste 


Directions:

  1. Heat olive oil in a large pot over medium heat until hot.

  2. Add carrots, celery, onion and saute for around 10 minutes until veggies are soft. 

  3. And in garlic, turmeric, thyme, rosemary, lemon zest, salt and pepper. Saute over medium heat for 1 to 2 minutes until garlic is fragrant.

  4. Stream in chicken broth and add in 1 bay leaf and juice of 1/2 lemon. Stir to combine. 

  5. Bring to a boil over medium-high heat. 

  6. Once a boil is reached, add in 2 to 3 cups of noodles and shredded chicken. Bring back to a boil, then cover and turn heat down to low. 

  7. Simmer over low heat for 10 to 15 minutes, until the pasta is soft. 

  8. Remove from heat, taste and add additional salt and pepper to taste. Sprinkle optional chopped parsley and shredded parmesan cheese on top. 

  9. Enjoy!

Make it vegetarian:

  1. Substitute chicken broth with vegetable broth. 

  2. Substitute rotisserie chicken with one can drained and rinsed chickpeas. Add them to the pot when you add the uncooked pasta.

  3. Add additional vegetables like broccoli, zucchini, etc. - optional but delicious and more nutritious. 


  4. Make it gluten-free: 

  5. Cook gluten-free pasta in a second pot per package directions. (I recommend Bonza rotini made from chickpeas. It packs 20 g of protein and 8 g of fiber in a single serving.)

  6. Drain and rinse the GF pasta.

  7. Add the cooked GF pasta to the soup at the end when you are ready to eat. 


    **Note: If you plan to make enough for leftovers, I recommend cooking the egg noodles separately and adding them into individual bowls when you are ready to serve.

Tina van Hamersveld