Classic Chicken Noodle Soup
The perfect soup for anytime you are filling under the weather.
Servings: 8 servings
Ingredients
- 2 red bell peppers diced
- 1 cup carrots diced
- 1 cup celery diced
- 1 inch fresh ginger minced
- 1 tbsp avocado or olive oil
- 4 cups chicken or vegetable stock
- 4 cups water
- 2 cups noodles of choice uncooked
- 3-4 cups shredded chicken see note
- 2 bay leaves
- salt and pepper
- 1 tsp dried herbs such as thyme, oregano, parsley
- kale and spinach optional
Instructions
- Add avocado oil to a large pot and saute the bell peppers (or onion), carrots, and celery on medium-high heat for 4-5 minutes, or until soft and translucent.
- Add in the stock and/or water and bring to a low boil. Add in the noodles. Once they are cooked (usually 8-10 minutes) add the chicken and the seasonings in.
- Reduce heat to low and simmer for 30-40 minutes, allowing the flavors to come together.
Notes
*You can use uncooked chicken - but if you do, bring the liquid to a boil and add in the raw chicken before you add the noodles. Cook on a boil for 15-20 minutes, or until the chicken is cooked through and 165 degrees F. Remove, shred, and add back to the soup.