Classic Chicken Noodle Soup
Chicken broth is a fantastic source of vitamins, nutrients and even contains a good proportion of fat. Chicken noodle soup has been associated with stopping this trend and can act as an anti-inflammatory remedy for this cause. Chicken Noodles Soup also relieves congestion. All the bits of carrot, celery, and onion usually found in chicken noodle soup are a perfect source of vitamins C and K and other antioxidants and minerals. Not only does this help develop a more robust immune system to combat infections, but it also lets the body recover more quickly from sickness.
Add chicken thighs, bay leaves, peppercorns, onion, 2 garlic cloves and stock in a Slow cooker or pot.
On high heat, bring the soup to a boil covered and then move the lid to the side to keep the soup clear. Cook for 20 minutes, eliminate foam as it grows to the surface with a mesh strainer, sometimes.
In the meantime, dice potatoes and carrots. Chop the dill and the garlic.
Add the potatoes and carrots, mix and reduce to medium heat—Cook with half of the lid open for 5 minutes.
Add the pasta, stir and simmer for another 5 minutes.
Drop the onion, bay leaves and peppercorns from the mesh strainer.
Add salt, olive oil, garlic clove, dill and ground black pepper to taste. You can shred the chicken right in the pot, too.
Stir and modify the seasonings to taste. If you have time, let the chicken noodle soup be covered for 5 minutes.
Serve hot with a slice of toasted whole wheat bread.
1 - 1.5 lbs chicken thighs bone in or boneless (skinless)
3 bay leaves
5 peppercorns whole
1 small whole onion (peeled)
3 large garlic cloves
12 cups chicken stock (low sodium)
2 large carrots (diced)
2 cups potatoes (diced)
1 1/2 cups whole-wheat (gulten-free) Pasta
1 1/2 tbsp sea salt
1 tbsp extra virgin olive oil
3 tbsp fresh dill, parsley
1 green onion (finely chopped)