Medicine Ball Chicken Noodle Soup
When you’re feeling a little under the weather or just looking for a comforting meal, there’s nothing better than this medicine ball chicken noodle soup. It’s filled with immune boosting ingredients to heal your body and soul. This is a great meal to bring to loved ones, family or friends who may be suffering from illness or hardship. Scroll down for my recipe.
Medicine Ball Chicken Noodle Soup
Ingredients:
- olive oil
- 1 onion diced
- 1 tbsp garlic
- 2 cups diced carrots
- 3 stalks of celery, sliced
- juice of 1 lemon
- 1 tsp ground tumeric
- 8 cups chicken broth or bone broth ** see below (I like to do 4 cups chicken broth, 4 cups of bone broth)
- 1 rotissterie chicken, meat removed and shredded.
- fresh thyme (to taste)
- salt/pepper (to taste)
- 1 bag egg noodles
**This soup is filled with garlic, lemon and tumeric to cleanse the immune system. But if you really want to make this a wellness packed medicine ball chicken noodle soup, use bone broth. Bone broth is packed with vitamins and minerals, is great for the digestive system, and fights inflammation. Nowadays you can buy already made bone broth in the grocery store.
Directions:
1.) In a large sauce pan or dutch oven, drizzle some olive oil and heat on medium heat.
2.) Add the chopped onions and garlic and allow to saute until the onions are translucent.
3.) Add in the carrots, celery, salt and pepper and cook for about 10 minutes, allowing to soften.
4.) Pour in the chicken or bone broth, lemon juice, tumeric and thyme. Allow to simmer for 30 minutes.
5.) When ready to serve, add the chicken and cooked egg noodles.
Serve with some crusty bread or crackers.
This soup stores great in an airtight container and keeps in the fridge for about 4-5 days. I like to have extra cooked egg noodles on hand and store in a ziploc bag then add to my soup before eating so they don’t get mushy.
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Medicine Ball Chicken Noodle Soup
Recipe details
- 1 pot
- Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
Comments
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Are the noodles already cooked when you add them in the soup ?
Excellent recipe. I suggest sautéing 8 ounces of sliced mushrooms with the celery and carrots