• Caroline Healy

Anti-inflammatory Chicken Noodle Soup (GF)

Spring is just around the corner, but today happens to be a cold, rainy day in Richmond, and with us being hunkered down working from home, there's no better time to share a recipe that is nourishing, gut-healthy, AND immunity-boosting. This is a healthier take on the comforting classic chicken noodle soup, but I added turmeric to give it an extra anti-inflammatory boost. Details below!


Ingredients:

2 tablespoons grass-fed butter, ghee, or coconut oil

1 large onion, chopped

2 large carrots, chopped

2 stalks celery, chopped (optional)

4 cloves garlic, minced

2 bay leaves

3 sprigs fresh thyme (or use 1/2 teaspoon dried thyme)

1 pound skinless, boneless chicken thighs (4 or 5 thighs)

8 cups low-sodium chicken bone broth (or stock)

5 oz gluten free pasta of choice (I used Banza)

6 oz spinach

1 tsp turmeric

Sea salt and pepper, to taste

1/4 cup fresh parsley, finely chopped

Water or more broth, as needed


Directions:

Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften for about 5 minutes.

Stir in the garlic, bay leaves, and thyme and cook for 1 minute, stirring continuously.

Pour in the chicken bone broth and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper (you may need more salt depending what kind of broth you used!).

Add the chicken thighs into the soup so that the broth completely covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook for about 20 minutes until the chicken thighs are cooked through (stir occasionally).

If the broth seems low at this point, add a bit more stock or water and turn the heat to medium-low.

Transfer the cooked chicken to a plate and set aside. Stir the noodles into the soup and cook until done, 6 to 10 minutes (depending on the type of noodles used).

While the noodles cook, shred the chicken into strips or dice into cubes. Add the chicken back into the pot and then taste the soup once more for seasoning. Stir in the parsley and serve.


Enjoy! Stay well and stay nourished.


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