Classic Chicken Noodle Soup

45 Minutes

4 Servings

Introduction

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.

InStructions

  1. Add chicken thighs, bay leaves, peppercorns, onion, 2 garlic cloves and stock in a Slow cooker or pot.

  2. 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.

  3. In the meantime, dice potatoes and carrots. Chop the dill and the garlic.

  4. Add the potatoes and carrots, mix and reduce to medium heat—Cook with half of the lid open for 5 minutes.

  5. Add the pasta, stir and simmer for another 5 minutes.

  6. Drop the onion, bay leaves and peppercorns from the mesh strainer.

  7. Add salt, olive oil, garlic clove, dill and ground black pepper to taste. You can shred the chicken right in the pot, too.

  8. Stir and modify the seasonings to taste. If you have time, let the chicken noodle soup be covered for 5 minutes.

  9. Serve hot with a slice of toasted whole wheat bread.

Notes

Freeze: Bake, cool cookies full, put in a sealed plastic bag or jar and freeze for up to 3 months. Thaw on the fridge for a couple of hours.

Ingredients

  • 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)


The entire contents of this website are based upon a registered holistic nutritionist and a registered pharmacist. Please note that HPN Inc. content is not advised by a dietitian, physician or other licensed healthcare professional. The information on this website is NOT intended as medical advice, nor is it intended to replace other qualified healthcare professional's care. This content is not intended to diagnose or treat any diseases. Always consult with your primary care physician or other licensed healthcare providers for all diagnosis and treatment of any diseases or conditions, as well as before changing your health care regimen. As a Registered Holistic Nutritionist & a Registered Pharmacist, it is out of HPN's scope of practice to diagnose or treat disease. Tests ordered by a qualified health care professional & medication prescribed by a physician may be used to confirm nutritional deficiencies & medication management contributing to various health conditions.
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© 2021 by Holistic Pharmacy & Nutrition Inc.   Toronto, Ontario

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