Nourishing Chicken Noodle Soup
Giving your vegetables a quick saute really brings out the flavors in this nourishing chicken noodle soup.
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon butter
- 1 lb good quality chicken
- 3 cups egg noodles
- 2 stalks celery chopped
- 1 small onion diced
- 4 carrots sliced
- 3 cloves garlic
- 2 teaspoon pink or sea salt
- ½ teaspoon pepper
- 1 teaspoon dry Italian seasoning
- 5 sprigs fresh thyme or 2 teaspoon dry thyme
- 32 oz organic chicken broth
- 2 ½ cups filtered water
- Garnish with fresh thyme or parsley
Instructions
- Chop onions, carrots, and celery, set aside.
- In a large soup pot over medium-low heat, heat olive oil and butter.
- Add chopped veggies, salt, pepper, Italian seasoning, and thyme ( if using dry)
- Sauté for 3-5 minutes to bring out the flavor.
- Add chicken cook another 2-3 minutes turning chicken once.
- Grate or press garlic over chicken and cook another 1-2 min making sure garlic doesn't brown.
- If using fresh thyme get about 5 thyme sprigs from package, use one sprig to tie around others to hold them together. Toss this on top of the chicken.
- Add broth and water and bring to a boil.
- Reduce to a simmer and cook 20 minutes or until chicken is no longer pink inside.
- Pull chicken out onto a plate shred with a fork and knife. Add back to pot.
- Add egg noddles and cook for another 15-20 min.
- Season with more salt and pepper as needed.