CHICKEN NOODLE SOUP

Written By Lauren Skora

If there’s one dish our families could live off, it’s chicken soup. As the weather has cooled you bet this is back in our weekly rotation and we couldn’t be more excited when we see our kids lick the bowl! So nourishing, immune supporting, gut loving… all the things we want for our family.

Ingredients (serves family of 6)

  • 1 TBS extra virgin olive oil 

  • 3 chicken thighs, 3 drumsticks or a whole chicken

  • 1 onion finely chopped *Please note, i am a no garlic/onion cook but i would absolutely be adding it if you can tolerate! Add in before the veggies and cook until translucent.

  • 1 TBS minced garlic

  • 2 tsp minced ginger

  • 1 carrot (chopped)

  • 1 zucchini (chopped)

  • ½ sweet potato (chopped)

  • Handful fresh parsley

  • 1 heap TBS of Best of the Bone chicken bone broth concentrate (tumeric & ginger) or broth/stock` of `choice`. `

  • 7 cups boiling water (enough to cover completely leaving some water ontop)

  • Noodles of choice (we use either 100% spelt noodles or Changs)

  • Squeeze of lemon

  • Salt & Pepper

Method

  1. Heat the pot, add oil

  2. Fry the chicken until golden on both sides (optional step). Remove chicken, set aside

  3. Add veggies and let them fry up for 5 minutes, stirring

  4. Add chicken back along with parsley, salt, pepper, BOTB broth concentrate and water.

  5. Put lid on, once simmering, turn down to medium heat and cook for 60 minutes + (the longer the better).

  6. Remove the chicken and shred, add it back in along with noodles, give it a good stir.

  7. Let it cook for another 10 minutes or follow the packet instructions of your noodles.

  8. Squeeze lemon.

  9. Serve and enjoy

Lauren Skora
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