Our family loves chicken noodle soups I make in winter time! I think my recipe is the easiest, and healthiest way to eat lots of different vegetables and lean proteins.
The great chicken soups can do cleansing body, reducing water weight and help to build better immune system and fight the inflammation in our body. It is my best healthy meal or snack or even great for breakfast in cold winter morning.
My recipe is easy, and simple because you can use any available vegetables in your fridge whether they are going bad or fresh, it is okay to use for soup!
Also, you don't need to have a special broth or can of chicken or vegetable stock available in your pantry. I normally use filtered water or spring water for broth because once you add all fresh ingredients, meats and vegetables, the soups are already made in rich of nutrition and natural flavors. Personally, I am not a big of fan buying packaged broths even there are organic brands out there after I had a bad experience buying one of those and found out the broth was no good:(
Ingredients: for making 8-10 people serving
- 5-6 Chicken Tenderloin piece or Chicken breast (prefers to buy organic or natural)
- 3 TBSP Olive oil
- 1 Yellow Onion chopped
- 2 Yellow Potatoes chopped (optional), 1 Leak (optional)
- 2 Large carrots chopped
- 1 Zucchini chopped
- 4-5 Celery Stalks, sliced
- 1/4 cup of fresh parsley, 4 cloves of garlic, 1 tsp of ginger minced
- Dry ingredients: 1 TBSP of parsley, chives, onion powder, garlic powder,
- 1 TSP of red pepper flakes, Black ground pepper, 2 TSP of Sea salt
- 2 bay leaves
- 8 cup of water - or add more water if you like to add noodles at the end
Instructions:
- In a large stock pot, heat 3 TBSP olive oil and cook chicken, and add all the chopped vegetables.
- Once it starts to sizzle, add all dry ingredients except salt, pepper, bay leaves.
- Add 8-10 cups of water to the pot and add salt, pepper and bay leaves
- Bring it to boil in high temperature and stirs occasionally for about 5 min
- Reduce the heat to medium temperature and boil about 10 min with half covered
- Then simmer about 20 min or longer with top covered
My Tip: If you like to add noodles, I recommend to add small portions or cook the noodles separately and add to soup when you eat. If you put noodles to soup too fast and cook too long, you can end up eating very thick noodle dish:)
