Chicken Noodle Soup
This recipe comes to us from team member Bri, who originally posted it on her blog Red, Round or Green. She swears by the addition of a small amount of turmeric — a powerful anti-inflammatory spice — to give the soup a golden color and rich flavor. Use leftovers of a roast or rotisserie chicken to make this soup.
- 6 cups chicken stock (look for low-sodium varieties if you use store-bought)
- 1 tablespoon each unsalted butter and olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 1 tsp. salt
- 1 tsp. turmeric
- 1/2 tsp. black pepper
- 4 stems fresh thyme
- 1 bay leaf
- 2 cups sliced carrots
- 3 cups chopped or shredded cooked chicken
- 2 cups wide egg noodles, cooked and drained
- In a large pot over medium heat, melt the butter and olive oil together.
- Add the onion, garlic and celery and cook, stirring occasionally, until softened and translucent (about 7-10 minutes).
- Add the salt, pepper and turmeric. Cook for 2 minutes, stirring.
- Add the chicken stock, bay leaf, and fresh thyme stems. Cover and allow the soup to come to a boil.
- Reduce the heat to low and simmer for 30 minutes.
- Add the carrots and simmer for about 15 minutes, until the carrots are tender.
- Add the chicken and noodles. Allow the soup to simmer for a few additional minutes to warm everything through.
- Taste and adjust seasonings as necessary — this will vary with the seasoning level of your stock.
- Remove the thyme stems and bay leaf before serving.