CHICKEN NOODLE SOUP
This is really simple:
4-8 Boneless Chicken Breast or Thighs
4-8 Celery Stalks, Diced
4-8 Organic Carrots (can be colorful), diced
I sweet onion and 2-3 cloves garlic, diced and crushed
1-2 packages of Egg Noodles, whole wheat preferable (actually, any kind of noodle that suits your goals is acceptable: quinoa & brown rice, etc.!)
2-4 boxes of Organic, Chicken Broth
Prep glass baking dish: cover in tin foil and spread bottom with Olive Oil. Wash and pat dry chicken.
Sprinkle chicken w/ salt, pepper, Chef Prudhomme’s Poultry Magic, Cumin & Turmeric. Spray w/ olive oil, and broil in oven till brown on each side (around 8 minutes/side) till done.
Meanwhile, sauté onions & garlic in Olive Oil (add Coconut Oil as well, very good for your health!), and as they sauté down, add chopped carrots and then celery. Before they all become too done, begin to add the Chicken Broth, you need to gauge according to how much soup/stew you want and enough to cook your noodles.
Chopped cooked chicken, add to pot, bring to boil and then add your noodles. Bring back to boil, be sure you add either more water or chicken broth if necessary.
I added Thyme, and Basil, season to taste but all of these spices are great for your health!
If you prefer a more stew than soup, cook down and/or don’t add as much broth!
Enjoy w/ a complete Green Salad (super greens, or arugula, kale, dark leafy green lettuces, tomatoes, onion, peppers (any color), radishes, etc!
It will be great for a snowy cold winter day!
To your health! Any questions or concerns, let’s talk!