02.05.19

Herbed Chicken Noodle Soup

It’s that time of year when just about every single kid in school districts around the U.S. are suffering from cold and flu. AKA the absolute worst. I hate seeing my kiddos sick just as any momma does and this week my house got hit with an icky virus, including myself. 

In my opinion, a delicious bowl of chicken soup is another form of medicine to help alleviate symptoms. It provides your body with much needed nourishment when your immune system has seen better days. Plus, it’s simply delicious flavors are easy on the tummy which is nice. 

To really kick up the healing properties of a classic chicken soup, I ‘doctored’ it up a bit 😉 I used nourishing bone broth (you can either make your own or I recommend buying Bonafide Provisions if you are opting for store bought). I also add a touch of ginger and turmeric which are also known for their immune boosting properties. To richen up the broth for a fantastic touch of flavor, I cook my soup with a ton of fresh herbs. Sage, thyme, and rosemary add the most wonderful depth to the soup that I just adore. The best part? It just gets better with time so if you have leftovers, that’s a great thing!

Sick or not sick, this soup is just delicious and one that the whole family will just adore. In fact, Sutton (my 6 year old) liked it so much she asked if I could pack it in her school lunch tomorrow!

SHOP THE POST. 

Herbed Chicken Noodle Soup

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Ingredients

  • 2 tbsp olive oil extra virgin
  • 2 cups carrots, diced or 1 large carrot
  • 1.5 cups celery, diced or 3 stalks
  • 1.5 cups yellow onion, diced or 1 small onion
  • 4 cloves garlic, minced
  • 1 tsp kosher salt or more to taste
  • 1/2 tsp cracked black pepper or more to taste
  • 1 sprig fresh rosemary
  • 1 sprig fresh sage
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 1/4 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1/4 tsp paprika
  • 8 cups Homemade Chicken Bone Broth or Broth low-sodium store-bought is fine
  • 1 cup dried ditalini pasta sub orzo if you can't find it
  • 2 cups cooked, chopped chicken I use rotisserie
  • 2 tbsp lemon juice or 1/2 lemon

Instructions

  • Heat a large pot or dutch oven over medium heat with the olive oil. When the oil is shimmering, add the carrots, celery, onion, garlic, kosher salt and pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. 
  • Add in the rosemary, sage, thyme, bay leaves, ground turmeric, ground ginger, and paprika.  Continue to cook, stirring, for 2 more minutes. 
  • Pour in the broth, increase the heat to medium-high and bring to a boil. 
  • When the soup reaches a boil, reduce to a simmer and add in the ditalini pasta and chopped chicken.  Stir to combine and let cook, simmering uncovered and stirring occasionally, until the pasta is al dente, about 15 minutes.
  • Using tongs, remove the bay leaves and herb sprigs (it's okay if some of the leaves fell off into the soup). Stir in the lemon juice. Taste the soup and adjust seasonings, to taste. Serve and enjoy!

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