This is one soup that never seems to go out of style. It is that time of year when everyone around you is coming down with a cold or the flu. Sickness is the one thing I am not crazy about sharing. Chicken noodle soup is known to have healing qualities for which is why I am making a huge pot of chicken soup for my family. Right now the big scare is this Coronavirus that came from China. I do not think the soup will protect you it is more about being as healthy as you can be so you can fight off most illnesses. But, only if you are taking the time to eat right and exercise to build your immune system. I don’t know about you but any time I feel under the weather I crave chicken noodle soup. I just got back from the grocery store with all the supplies to make this wonderful soup.
To start I suggest that you buy all fresh ingredients. The chicken should be free-range organic chicken. Free-range chicken is not necessarily organic, but organic chicken is required to be raised in a free-range manner. Organic chickens can only eat certified organic feed and aren’t allowed to be given antibiotics or hormones, but they are permitted to receive preventative vaccines.
Chicken Noodle Soup
4 Boneless skinless chicken breasts (free-range, organic)
1 Onion (diced)
4 Medium carrots ( sliced)
2 Stalks of celery (plus the leaves)
1 head of Broccoli (diced)
1 Cup Sweet potato (diced)
1 Tbs Garlic (minced)
2Tbs Coconut oil
½ tsp Turmeric Powder
1 tsp Sea salt
1 tsp Thyme
4 ½ Cups – Low sodium chicken broth or bone broth
2 Cups Low carb and gluten free noodles (3–4 Eggs, Lightly Beaten in place of noodles)
If cooking in an Instant Pot
Combine all ingredients in the Instant Pot. Put all the vegetables in first and then the chicken breasts on the top. Seal the lid and set for Poultry or Manual setting for 15 minutes.
After 15 minutes or cycle is complete, let the pot depressurize naturally. Open the lid and remove the chicken and shred or chop them and add them back to the soup.
If you are cooking on the Stove
In a large Dutch oven add onions, carrots, broccoli and sweet potatoes on medium to high heat until vegetables and softened. Roughly 3-4 minutes.
Stir in the thyme, bone broth and the chicken. Bring soup to simmer and cook until the vegetables are tender, roughly 15 minutes. Stir in parsley. If you are adding eggs add them now (beaten eggs). Add slowly in a steady stream this will create a “noodles” effect for the soup. Remove the soup from the heat and let stand for 2 minutes. Break up the eggs using a fork.
For Garnish you can add green onions or shredded zucchini.
I do hope you enjoy this recipe. It is delicious!