Chicken Noodle Soup, good for the soul, they say. What is it that makes this simple dish the ultimate nourishing comfort food? You can make my recipe in just 30 minutes and will never open a can of salty soup again after trying this recipe.
And as if Chicken Noodle Soup wasn't healthy in it's own right I add some secret ingredients to really make it good for you as we enter the season of cold weather.
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Chicken Noodle Soup
Make 6-8 portions
3 boneless skinless chicken breasts
2 cups wide egg noodles
6-8 large carrots, peeled and cut into bite size pieces
1 head of celery, cut into bite size pieces
2 large onions, peeled, halved and sliced
3 quarts good chicken broth/stock
1 TBS minced turmeric
1 TBS minced garlic
1 TBS minced fresh ginger
1 TBS dried oregano
1 tsp salt
1 tsp black pepper
1/2 cup fresh chopped parsley
Place all of the above ingredients (except the noodles and salt) into a large pot and onto the stove. Bring to a boil, cover with a lid and reduce to a simmer. Cook for about 25 minutes until the vegetables are soft and the chicken pulls apart.
Remove the chicken form the pot and allow to cool sightly. Shred into bite size pieces using two forks. Set aside.
Add the noodles to the pot and simmer until tender. Add the chicken and the salt as needed.
Serve with a sprinkle of chopped parsley.
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