Chicken Soup for when Your Down
When we’re down for the count there is nothing more comforting than a warm bowl of soup. Broth based soups are easy on the digestive system, the nutrients from the ingredients are not lost as readily in the cooking process but rather absorbed into the liquid so that soups truly are nourishing and a great support to our immune system when we’re down.
This soup is loaded with garlic, ginger, and fresh squeezed lemon juice all of which contain potent antiviral properties that will support our immune systems. And, being strong aromatics, they bring bold warm flavor to this soup!
Ingredients
— 3 cups shredded cooked chicken (I used bone in skin on chicken thighs and roasted it in the oven with just salt)
— 2 tbs EVOO
— 4 large carrots, peeled and sliced on a diagonal to make it fancy
— 4 stalks of celery, sliced
— 1 large onion, diced
— 5 sprigs fresh thyme
— 8 cloves of garlic minced
— 1 inches ginger, minced
— 1 lemon, juiced
— 12 cups of vegetable broth or stalk (preferably gluten and added sugar free!)
— 1/2 package of egg noodles (I used organic)
— salt and pepper to taste
— Fresh baby spinach for serving
Instructions
In a large soup pot or dutch oven, over medium heat, heat 2 tablespoons EVOO. Add onions and celery and cook for 5 minutes until they begin to soften. Add the carrots and cook for an additional 2-3 minutes. Add the ginger, garlic, and thyme and sautee until fragrant (About 1 minute). Season with salt and pepper. Add the chicken and stir. Add the vegetable broth (or stock) and bring to a low boil (you may need to add more broth— you want the broth to more than cover the chicken, veggies and eventually noodles). Add noodles and continue to boil until al dente (still have a little bite). Turn the heat to simmer and add the lemon juice. Taste for the need of more salt and pepper. Simmer for 5 minutes to let flavors meld together.
To serve, rip approximately 1 cup of baby spinach into smaller pieces in each bowl. Pour hot soup over the spinach and let wilt. ENJOY!
