Description
A comforting and nourishing chicken noodle soup with fresh vegetables and aromatic herbs, perfect for chilly days or when you need a little healing.
Ingredients
- 1 tbsp olive oil
- 4 medium carrots, peeled and sliced into 1/3-inch rounds
- 3 stalks celery, halved and sliced
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 1 tsp turmeric
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
- Zest and juice from 1/2 lemon
- 1.5 tsp salt
- 1/2 tsp black pepper
- Pinch of cayenne (optional)
- 1 bay leaf
- 8 cups chicken broth or bone broth
- 2-3 cups dry egg noodles (preferably flat noodles)
- 1 rotisserie chicken, meat removed and shredded
- 2-3 tbsp chopped fresh parsley
- Salt & pepper to taste
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium to medium-high heat until hot and shimmering.
- Add carrots, celery, and onion to the pot. Sauté on medium heat for around 10 minutes until the vegetables soften.
- Incorporate garlic, turmeric, thyme, rosemary, lemon zest, salt, pepper, and a pinch of cayenne (if using). Sauté over medium heat for 1-2 minutes until the garlic becomes fragrant.
- Stream in chicken or bone broth. Add the bay leaf and the juice from 1/2 lemon. Stir to combine and bring the mixture to a boil over medium-high heat.
- Once a boil is reached, add 2-3 cups of egg noodles and the shredded chicken. Bring back to a boil and then cover, turning the heat down to low.
- Simmer over low heat for 10-15 minutes until the pasta is soft. Remove from heat, taste, and adjust with additional salt and pepper as needed.
- Finally, stir in the chopped parsley and serve.
Notes
Using rotisserie chicken simplifies the process and ensures flavorful, tender meat. Consider adding frozen vegetables or spinach to boost nutrition.
