With Flu Season Well Upon Us
Science is now backing up the claim that Soup can speed up your recovery from colds and flu. It is said to aid with your hydration, electrolytes, and nutrition. I have put together a recipe that, packed with nutrition and electrolytes, that is sure to soothe your soul!
2 Tbsp oil (I use Avacado oil) for your pan
3 medium carrots, unpeeled, cut into 1/2 inch pcs
1/2 cup diced celery, with leaves
1/2 medium onion
2 cloves garlic, finely chopped
2 quarts chicken broth
1 cup bone broth
1/2 lb wide or extra wide egg noodles
For your chicken, you can use:
1 boneless, skinless chicken breast, cooked and shredded
1 chicken thighs, deboned, skinned and cooked and shredded or diced
Preheat your soup pot over medium heat for a few minutes. Add the oil and heat until it begins to shimmer. add the onion, carrots, and celery. Cook until tender-crisp. Add garlic and continue to cook until vegetables are soft and even beginning to brown slightly. Remove from heat and CAREFULLY add the chicken broth and bone broth. Return to heat and bring to a low boil. Add in the cooked chicken and noodles. Keep it at a low boil until noodles reach your desired tenderness (about 10 – 15 minutes), stirring occasionally.