Last week we were all feeling a little meh, so I whipped up a batch of my insanely delicious and easy chicken noodle soup. The secret is using part bone broth and a little bit of turmeric. The bone broth gives it so much flavor, and is really great for your gut health.
Both our kids lapped it up and there was plenty leftover for easy lunches the rest of the week.
Now that the weather is cooling off, I am in full soup mode and I know this one will be on rotation for us throughout the season—whether we’re sick or not!
Damn Good Chicken Noodle Soup
- 2 Tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic
- 5-6 celery ribs
- 1/2-1 tsp turmeric
- 4 sprigs thyme
- bay leaf
- 6 carrots, sliced thin
- 2 boxes of low-sodium chicken broth
- 2 boxes of Kettle & Fire bone broth
- S&P to taste
- 1.5 lbs chicken breast
- noodles of choice
Heat olive oil in a dutch oven. When hot, sauté onion, garlic, celery and carrot for 5-8 minutes until tender. Add turmeric, thyme and bay leaf and stir and cook for a minute until combined. Add broth, bone broth and chicken breast (uncooked) to the pot and bring to a simmer. Cover and simmer on low for 45 minutes.
Remove chicken and pull with a fork, add back to the pot. Remove bay leaf and thyme stems and season with salt and pepper to taste.
Meanwhile, cook noodles in a separate pot—this keeps them from getting too squishy. Cook til al dente and drain and set aside.
To serve, spoon noodles in the bottom of your bowl and ladle soup on top. Finish with fresh chopped parsley and serve with good sourdough bread.
BTW, pumpkin coffee cake, and smoky lentil soup.