Everyone should have a hearty chicken noodle soup recipe in their culinary repertoire. It has been noted to be a great remedy for the common cold. Our recipe contains the bonus of bone broth and turmeric to give some added boost to the immune system.
2 boneless chicken breasts, skin removed
6 cups (1.5 litre) organic chicken broth
3 cups (750ml) organic chicken bone broth
2 cups (1litre) water
1 medium onion, chopped
2 stalks celery, chopped
3 carrots, chopped
2 garlic cloves, minced
2 tablespoon (30ml) extra virgin olive oil
2 bay leaves
6 sprigs of fresh thyme
1 teaspoon (5ml) fresh thyme, leaves removed from stem
1 teaspoon (5ml) kosher salt
1/2 teaspoon (2.5ml) black pepper
1 tablespoon (15ml) lemon juice
1 teaspoon (5ml) turmeric
2 cups (400ml) egg noodles
1 tablespoon (15ml) fresh parsley, finely chopped
Salt & Pepper
In a large stock pot, add the chicken broth, bone broth, water, bay leaves and thyme sprigs. Bring to a boil and add the chicken breasts. Reduce to medium, cover pot and simmer for 20 minutes to poach. Remove chicken from the broth and let cool before slicing into bite size pieces.
Meanwhile, add olive oil to a large skillet and set heat to medium high. Add in the onion, celery and carrot and sauté until tender, 4-5 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Add in the garlic and 1 teaspoon of fresh thyme. Continue to cook for 1 minute more. Then add the mixture to the chicken broth. Add in the lemon juice and turmeric and stir well. Add the chicken and bring the temperature to boil. Add the egg noodles, reduce the heat and simmer for 20 minutes until noodles are tender. Discard the bay leaves and thyme sprigs. Adjust the seasoning with salt and pepper to taste.
Lade into individual bowls and garnish the top with fresh parsley before serving.