Chicken Noodle (or rice) Soup

Chicken Noodle Soup

Nourish your whole body with just one bowl!

Nobody likes getting sick and nobody likes having to cook when they are sick. Make this soup and keep it in your freezer for just those moments.

* NOTE * Leave the noodles or rice out if you are freezing a batch.

Ingredients:

  • 1 pack of boneless skinless chicken thighs cut into bite size pieces

  • 1 bag of whole carrots peeled and chopped

  • 5-6 ribs of celery chopped

  • Kale rinsed and chopped (as much or as little as you like)

  • 2-4 cartons of chicken stock/bone broth

  • 3-4 cloves of garlic, peeled and minced (more if you like garlic - you can also chop and onion and add to the soup, we don’t like onion so I don’t use it)

  • Italian seasoning

  • Ground ginger

  • Ground turmeric

  • Kosher salt

  • Black Pepper

Chicken:

  1. In a large mixing bowl season cut up chicken thighs with garlic, ginger, turmeric, italian seasoning, salt and pepper. I never measure my seasonings, sorry, so if you are unsure use less than you think to start. You can always add more seasoning at the end. Using your hands mix the chicken with the seasonings until evenly mixed.

  2. Add oil to the bottom of a stock pot. Once hot, add chicken. Allow chicken to cook, letting a nice brown color develop before stirring. Be careful that your garlic doesn’t burn. Turn heat down to medium or medium high.

  3. Once the chicken has good color on it, you aren’t aiming to cook it all the way through, remove from the pot. Carefully pour about a cup of chicken stock into your hot pot and using a spoon or whisk deglaze the pot, or remove any bits that are stuck to the bottom of the pot so they do not burn as you cook your soup.

  4. Add chicken back to the pot along with your carrots, kale, and celery. Pour in enough stock/bone broth to cover all your veggies. I like a lot of broth in my soup so I add a lot.

  5. Stir and allow to come to a boil. Once your soup is boiling cover and lower heat to medium low. Allow soup to simmer until the chicken is cooked all the way through and the carrots are fork tender.

  6. While the soup is simmering prepare your noodles of choice or a pot of rice.

  7. TASTE your soup. Now is the time to taste test and see how you did with your seasoning. I always add more here. Add more seasoning if need be. I turned my wooden spoon a neon yellow with the amount of turmeric I used. The spices I use are meant to help boost the immune system and fight inflammation. Season with your heart and spirit.

  8. Serve over noodles or rice and be well!

To Freeze:

  1. Pour soup into glass jars, I suggest ball jars, and allow to come to room temperature before freezing.

  2. DO NOT fill jars completely. Leave room for the liquid to expand while it freezes.

*** Feel free to add whatever veggies you have to really boost it’s nourishing effects. I have added chickpeas, zucchini, spinach, and peppers. You cannot do this wrong.

Jen Speed