As you probably have already guessed from some of my other recipes, I am mostly vegan. This is not due to any political stance – it is purely for health reasons to help lower my ridiculously high cholesterol levels. But I do occasionally eat meat and there is nothing that tastes better on a cold winter’s night when I’m under the weather than chicken noodle soup. I like to add lots of spices to mine. You may want to add more vegetable broth the next day as the noodles will continue to absorb the liquid or you might not.
Chicken Noodle Soup
|1/2 pound organic, uncooked chicken breast, cubed1 Cup chopped onion1 Cup chopped organic celery1 Cup thinly sliced organic carrots4 minced garlic cloves
5-6 quarts organic vegetable broth
1 T fresh parsley
1 tsp dried basil
|8 oz. organic, gluten free wide egg noodles1 tsp dried oregano1 tsp poultry seasoning1 tsp dried thyme2 bay leaves
Mediterranean sea salt and pepper to taste
|In a large pot over medium high heat cook onion, celery, carrots and garlic until just tender, about 5 minutes. Add remaining ingredients and bring to a boil; reduce heat and simmer 20 minutes.|
Sautee onions and garlic for a minute or two, then add sweet potatoes, carrots and bell peppers until onions are soft, about 5-6 minutes. Reduce heat to medium low, and add remaining ingredients, stirring to combine well. Simmer, partially covered and stirring occasionally, for 30-45 minutes, until flavors have mingled and vegetables are cooked. Or for crock pot: sauté onions & garlic on high heat until fragrant & just starting to brown; combine all ingredients in crock pot & cook on high for approximately 4 hours or on low for about 8, depending on how small sweet potatoes & carrots have been cut. Delicious by itself or served over organic brown rice.