AMAZING CHICKEN SOUP
I make a soup just about every week. This is, by far, my favorite. You may also make it in a slow-cooker. Since my schedule is busy, there is not always time to make a dinner from scratch every night (I am amazed at people who make this happen!). Soup makes it possible for me to get nutritious and delicious -- right when I need it. Oftentimes I'll even do a bone broth first with a roasted chicken carcass or stock bones - making this recipie an amazing medicine as well as super food. See my recipe for bone broth also.
- 2-3 quarts water or broth made previously, or organic store-bought stock
- 1 Onion, chopped
- 3 Carrots, chopped
- 4 Ribs Celery, chopped
- 2 – 3 tablespoons olive oil
- 3 tablespoons fresh parsley
- 1-2 TBS Better Than Bouillon Organic Chicken Base (less if you have made a bone broth first, none if you are using store-bought stock) (seen here)
- 1 package egg noodles (or noodles of your choice)
- 2 cooked chicken breasts shredded into bite sized pieces (you may purchase a cooked rotisserie chicken, or stew chicken in your bone broth and then shred)
- 2 cups chopped vegetables of your choice - think cabbage, mushrooms, leeks, potatoes - I like to utilize whatever needs to be eaten in my fridge
- 4 cloves fresh minced garlic
- 1-2 teaspoons Bragg Liquid Aminos
- 1 – 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- Add water, bone broth, or stock to large stock pot, along with chicken and turn on medium heat
- In a large frying pan (avoid non-stick) , add oil and onion – sauté until caramelized. Deglaze with a small amount of Bragg Liquid Aminos. Add this to stock pot.
- Sauté carrots, celery, garlic and other vegetables – salt lightly, and cook until vegetables are only partially cooked (about 5 minutes) and deglaze with a small amount of Bragg Liquid Aminos. Add contents to stock pot. Sauté vegetable in series if you are using a smaller frying pan.
- You may reserve some vegetables on the side to be added later, if you like those veggies crispier or they cook fast
- Salt and lemon juice to taste
- Bring the stock pot to a boil, then reduce and simmer until vegetables are done to your liking.
- Cook pasta separately and add to individual bowls (this avoids soggy noodles!)
- Sprinkle fresh parsley on top