Scott’s not feeling well, and Youngest has the sniffles. Mom’s chicken noodle soup to the rescue! As an aside, when I say we eat as clean as possible, I mean we avoid as much processed food as possible, eat organic produce whenever possible, grass fed free range hormone and antibiotic free meat and dairy, and whole grains over white flour. None of us are allergic to gluten. No one is lactose intolerant. We love full fat dairy. We avoid sugar, but are realistic. We try to get our sweets from fruit and natural sweeteners. It’s not about losing weight or reducing calories for us. It’s just about whole, natural food as much as possible. Use whatever is right for you and yours. That being said, here is my recipe for chicken noodle soup.
Bone Broth (homemade if you have it, in a box if you don’t), Chicken Broth, celery, onion, garlic, carrots, chicken breast, salt, pepper, sage, turmeric, bay leaf, and some sort of pasta or rice. Youngest doesn’t like whole grain pasta, so for this recipe I used the white fiber one that has a little more fiber than regular. Sometimes life is about compromise 🙂 Don’t mind my Christmas decor, it’s coming down tomorrow!
I cut everything into tiny pieces. I add some olive oil to a cast iron dutch oven over med-high heat and throw all the veggies in with the seasonings. I let that cook a bit, then toss in the chicken. Once the chicken starts to brown, and the veggies start to soften, I add in the bone broth and the chicken broth and let it come to a boil. Once boiling, I add in the pasta and reduce the heat to low and let it simmer. I was out of bay leaf tonight, so I left it out.
That’s it! I let it cook until the pasta or rice is tender, then serve it up. I always make a huge batch because it freezes well, and I take my lunch four days a week.