I created my own chicken noodle soup recipe on a whim one day. I wanted to create something that I knew exactly what’s in it. It wasn’t until after creating this recipe did I realize all the extra benefits I had put into it. Also since I made this up the measurements are mostly in grams since I enter my recipes into My Fitness Pal and want accurate weights.
My family has a history of Alzheimer’s/dementia and cancer. After my own health problems I have learned that tumeric is an all around great spice to have in your cupboard. It’s actually being studied for it’s benefits in slowing Alzheimer’s and possible prevention and treatment of cancers. Seriously, go search this! There are even pills so you don’t have to add it to every meal. And I chose to use rice noodles since my husband has a wheat sensitivity.
In general chicken noodle soup is believed to be good to eat when you have a cold, while this seems to be true, adding some of these other ingredients will make this a great thing to eat while you’re feeling great too. Rosemary is an antioxidant, carrots are good for beta carotene and fiber, chicken provides protein, the list goes on. Don’t just make this if you are feeling under the weather, make this to keep your body going strong. Give your body the nutrients it needs to fight off more than just the common cold.
Chicken Noodle Soup
2-4 chicken breasts, cooked and diced
2-3 lg carrots
200 g onion (white)
20 g fresh parsley
2 c vegetable broth (I use Saffron Road vegetable broth, so yummy!)
1 c water
150 g celery
4 oz rice noodles (or regular if you don’t have gluten issues), cook per package directions
3 lg garlic cloves
1 Tbsp coconut oil
2 tsp dried rosemary
1 tsp paprika
2 tsp ground tumeric
While chopping vegetables, put chicken breasts in a roaster with 1/2 cup vegetable broth and 1/4 cup lemon juice, 1/4 cup chicken bone stock and pepper. Bake at 400° for 20 minutes, check to make sure it’s cooked through.
In a stock pot, melt down coconut oil. Add garlic and onion. After a couple minutes start adding celery and carrots. Slowly add in vegetable broth to keep vegetables from sticking to the bottom of your pot. Continue cooking until vegetables are tender. Dice chicken and add to stock pot with remaining broth. Add spices and noodles, mix well. Add water and parsley, continue stirring and heat through.