Heal Me Now Chicken Noodle Soup
- Yield: 5-6 1x
Ingredients
1 Tbsp olive oil
1 Tbsp butter
1 small onion, chopped
3 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1 tsp dried turmeric (or 1 Tbsp fresh turmeric, grated)
1 Tbsp fresh ginger, grated (or 1 frozen ginger cube)
1 tsp dried oregano
2 tsp kosher salt
1 tsp freshly cracked pepper
2 – 3 cups cooked, shredded chicken
6 cups chicken broth or stock
1 package egg noodles
1 bay leaf
4–5 sprigs thyme
1/4 cup freshly chopped parsley
Instructions
Heat a soup pot on medium heat with olive oil. Add the carrots, celery, and onion and sauté for 5 minutes, or until the onions are translucent but not browned. Add the garlic and stir until garlic becomes fragrant, about 1 minute.
Add the turmeric, ginger, oregano, salt, and pepper, and stir to let the spices bloom. Add the chicken and stir to coat it in the spices. Add the chicken broth, slowly pouring it in to deglaze the bottom of the pot. Add the egg noodles. Top with the sprigs of thyme and bay leaf.
Bring to a boil, then simmer for 15 minutes, or until the egg noodles are cooked.
Remove the thyme sprigs and the bay leaf. Add in the freshly chopped parsley. Stir and ladle up!
Find it online: https://brimckoy.com/heal-me-now-chicken-noodle-soup/