Sunday, November 16, 2014

Chicken Noodle Soup

My boyfriend is obsessed with my chicken noodle soup.  Anytime he is sick (at all, cold, flu, digestive issues, etc) he demands this soup.  I usually have to make a double batch because he goes through so much of it!  Using fresh vegetables (onion and garlic especially) helps combat sickness, and the turmeric & black pepper together have anti-inflammatory, antioxidant, and anti-cancer properties.  The marrow from the bones are also helpful in the healing process.  This soup is wonderful for getting through a nasty cold or flu.

You need:
-garlic (i usually do about 4 cloves)
-1 onion, diced
-2 carrots diced
-2 stalks celery, diced
-1-2 cups diced rotisserie chicken meat (save the bones for the soup!)
-1-2 cups ditalini or rotini pasta (don't add too much - it will absorb all of your broth)
-seasonings: seasoned salt, pepper, turmeric, paprika
-3 larger sized cartons of chicken STOCK (stock has more flavor than broth)

In a large pan with 2 tablespoons of butter, Sautée 1 diced onion, 2 diced carrots, 2 diced stalks of celery. Add 3 cloves minced garlic.

Add 3 large cartons chicken broth and all remaining chicken bones, bring to a boil, and then simmer over reduced heat for at least 30 minutes.  Sometimes I let mine cook for 2-3 hours.

Last, add 1 cup ditalini pasta & diced rotisserie chicken meat, bring back to a boil, and cook for 10 minutes.

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