It’s that time of year … it’s cold or you may have a cold.
Grandma was right when she said have some chicken noodle soup. Its warmth and steam can bring relief to congestion.
The soup’s contents have vitamins and minerals as well as protein to support your immune system. It can be made in a variety of ways (stove top, crock pot or instant pot) and feel free to add additional vegetables such as parsnips, kale or turnips.
Enjoy a cup today!
Ingredients:
- 1 onion, diced
- 2 carrots, diced
- 2 celery ribs, diced (keep celery leaves on!)
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth (32oz)
- 2 cups water
- 1 pound chicken breast
- 1 teaspoon Italian seasoning
- 1 bay leaf
- ¼ teaspoon pepper
- ½ teaspoon salt
- 6oz egg noodles (if you find whole wheat egg noodles, go for it!)
- Garnish with fresh chopped parsley
Directions:
- Wash all produce.
- In a large pot on the stove, place all ingredients except noodles and parsley.
- Bring to a boil, then reduce to simmer for 1 hour.
- After the hour of cooking, remove chicken breast to a cutting board and shred.
- Add the noodles to the pot and turn heat up to boil the noodles until they are tender, about 7 minutes. Remove bay leaf.
- Return shredded chicken to the pot, stir to combine. Heat on low for an additional few minutes if needed.
- Serve garnished with fresh parsley!
Using an Instant Pot?
Place all ingredients except noodles and parsley. Set on high pressure for 10 minutes. Quick release, remove chicken and bay leaf. Shred chicken. Turn on sauté mode, then place noodles into pot and allow to simmer 6-8 minutes. Stir shredded chicken back in, then serve garnished with fresh parsley!
Using a Crock Pot?
Place all ingredients except noodles and parsley. Set on high for 3-4 hours or low for 6-8 hours then turn down to low. Discard bay leaf. Remove chicken and shred, then return to crock pot.
Cook egg noodles on stove according to directions then add to crock pot and let it continue to cook on low for 5 minutes. (If you’d like to cook the noodles in the crockpot, stir in at the end, cover and cook on low for 10 minutes or until desired tenderness) Serve garnished with fresh parsley!