Name: Healing Chicken Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon (15 ml) olive oil; 4 medium carrots, peeled and sliced into 1/3 cup (80 ml) inch rounds; 3 stalks celery, halved and sliced; 1 medium onion, diced; 2 cloves garlic, chopped; 1 teaspoon (5 ml) turmeric; 1 teaspoon (5 ml) fresh thyme leaves or sub 1/2 teaspoon (3 ml) dried thyme; 1 teaspoon (5 ml) fresh rosemary, chopped or sub 1/2 teaspoon (3 ml) dried rosemary; 1/2 lemon zest and juice; 5 teaspoon (8 ml) salt; 1/2 teaspoon (3 ml) black pepper; pinch of cayenne optional; 1 bay leaf; 8 cups (1920 ml) (1.9 liters) beef broth or vegetable broth; 2-3 cups (480-720 ml) dry egg noodles I prefer flat noodles but you can use your preferred shape; 1 rotisserie chicken, meat removed and shredded; 2-3 tablespoon (38 ml) chopped fresh parsley; salt & pepper to taste

Description

Discover the ultimate healing chicken noodle soup recipe that will warm your soul and nourish your body. Learn how to make this comforting dish today!

Ingredients

1 tablespoon (15 ml) olive oil
4 medium carrots, peeled and sliced into 1/3 cup (80 ml) inch rounds
3 stalks celery, halved and sliced
1 medium onion, diced
2 cloves garlic, chopped
1 teaspoon (5 ml) turmeric
1 teaspoon (5 ml) fresh thyme leaves or sub 1/2 teaspoon (3 ml) dried thyme
1 teaspoon (5 ml) fresh rosemary, chopped or sub 1/2 teaspoon (3 ml) dried rosemary
1/2 lemon zest and juice
5 teaspoon (8 ml) salt
1/2 teaspoon (3 ml) black pepper
pinch of cayenne optional
1 bay leaf
8 cups (1920 ml) (1.9 liters) beef broth or vegetable broth
2-3 cups (480-720 ml) dry egg noodles I prefer flat noodles but you can use your preferred shape
1 rotisserie chicken, meat removed and shredded
2-3 tablespoon (38 ml) chopped fresh parsley
salt & pepper to taste

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Instructions

Warm the olive oil in a large, heavy pot with a lid over medium to medium-high heat until it’s hot and shimmering.
Toss in the carrots, celery, and onion, and cook them over medium heat for approximately 10 minutes until the vegetables become tender.
Incorporate the garlic, turmeric, thyme, rosemary, lemon zest, salt, pepper, and a pinch of cayenne (if you choose). Cook for 1-2 minutes on medium heat until you can smell the garlic.
Pour in the beef or vegetable broth, add a bay leaf, and squeeze in the juice from half a lemon. Stir everything together and increase the heat to reach a boil.
Once boiling, introduce the egg noodles and shredded chicken. Allow it to return to a boil, then cover the pot and reduce the heat to low.
Let it simmer on low heat for 10-15 minutes until the noodles are tender. Take it off the heat. Taste and adjust with more salt and pepper as desired. Stir in the chopped parsley and serve. Enjoy!

Notes

For a more robust flavor, consider using homemade chicken broth instead of store-bought vegetable broth.
Enhance the soup’s spiciness by increasing the cayenne pepper amount or adding a hint of hot sauce before serving.
To make this a vegetarian option, skip the rotisserie chicken and use vegetable broth in place of beef broth.