Recipe: Chicken Noodle Soup
What better way to warm up on a winter day than with a steaming bowl of homemade chicken noodle soup? Not only does it warm you up, but this chicken noodle soup also helps support your immune system by adding canned tomatoes to increase vitamin C and pack a powerful punch of lycopene, a known anti-inflammatory compound. Rounding out the soup with the classic flavors of carrots, celery, and yellow onion, you have almost all the colors of the rainbow in one easy-to-make soup!
Save even more time by buying pre-chopped vegetables and utilizing leftover chicken or a rotisserie chicken from the store. Fun tip: some grocery stores have chopped carrots, celery, and onion packaged together, also known as mirepoix. To make this soup gluten-free or egg-free, substitute the egg noodles for your favorite gluten-free pasta or substitute whole grain rice.
Chicken Noodle Soup
- 3 cups of cooked, shredded chicken
- 2 tablespoons olive oil
- 4 medium carrots, peeled and cut into ¼-inch cubes
- 4 celery ribs, sliced into ¼-inch half-moons
- 1 medium yellow onion, peeled and diced
- 1 14.5 oz can of diced tomatoes
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 8 oz egg noodles
- 64 oz low-sodium store-bought chicken stock
- In a large pot over medium-high heat, heat the oil. Add the carrots, celery, and onion. Cook for 5-7 minutes, stirring constantly.
- Add the stock, tomatoes, salt, pepper, and thyme. Bring mixture to a boil, and add noodles. Cook until noodles are al dente, about 13-15 minutes.
- Reduce heat to low and add shredded chicken. Simmer for 5 minutes to combine flavors.
- Taste broth and add additional salt if needed. Ladle into bowls and serve with red pepper flakes for additional spice if desired. Enjoy!
For the chicken: use leftover turkey or store-bought rotisserie chicken
For the olive oil: use ghee or avocado oil
For the egg noodles: use brown rice or chickpea noodles to make gluten-free