Let’s Make Some Chicken Noodle Soup!
This is Bennett’s first time being sick and as a first time mama my mind went into a little bit of a panic when he woke up with a cough and a runny nose. I immediately knew that I wanted to make him something that would be warm and comforting but also had ingredients with immune boosting properties. So despite never making a soup before in my life I went to the store and made a soup recipe as I went along. It turned out so good and I was amazed That Bennett seemed to enjoy it as well. This soup is also guaranteed to make your kitchen smell wonderful which is always a plus.
Two Chicken Breasts
One Cup Diced White Onion
Five Celery Stalks
1/4 Cup Chopped or minced Garlic
One Tablespoon Ginger
One Tablespoon Fresh Rosemary
Two Teaspoons Turmeric
Two Teaspoons Black Pepper
One Teaspoon of Salt
Two Teaspoons Parsley
Six-Eight Cups Low Sodium Chicken Broth (Six Cups makes a Heartier Soup)
Three Cups Egg Noodles
Two Tablespoons of Olive Oil
How To Make It:
Start with Prepping all of your Ingredients. Clean and chop your Carrots and Celery, dice your Onion, peel and chop your Garlic and Ginger, and de-steam your fresh Rosemary.
Once prepped add in two tablespoons of Olive Oil into a pan on medium heat with your Celery, Onion, all your spices, sauté on medium heat for five minutes then add in the two Raw Chicken Breasts and your Chicken Broth. Reduce heat to low, cover and let simmer for 45 minutes. Once the 45 minutes is up check your Chicken and ensure it is fully cooked then shred it. Add the shredded Chicken back into the pot along with your Carrots and let cook uncovered on medium heat for 10 minutes. Lastly you will add in your three cups of Egg Noodles and let the soup cook for an additional 10-12 minutes. Taste and additional spices if needed.