Studies show that chicken noodle soup can lessen the inflammatory symptoms caused by colds and the flu. The sodium helps relieve a sore throat and the chicken release an animal acid cysteine which thins out mucus in the lungs and sinuses. SAVE this for when you’re sick!
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1lb Chicken thighs, skinless and boneless
4 C Chicken broth
1 C Bone broth
1 Yellow onion, diced
3 Carrots, peeled and sliced
2 Celery Ribs, Diced
1 tbsp Chives
2 Cloves garlic
1 thumb of ginger or 1 tbsp powdered ginger
1 tbsp Lemongrass, fresh or puréed
1 tbsp Olive oil
1/2 Lemon juiced
1 C Ditalini (or pasta of your choice, gluten free will work!)
1 tsp Coriander
Salt & Pepper to season the chicken and add to the soup to taste
- Wash and dice all your vegetables.
- Heat the olive oil in a large pot. Add the onions and sauté until they’re clear. Add all the vegetables, lemongrass, ginger and chives. Pour the coriander, salt and pepper over the veggies and sauté for 5 minutes.
- Season the chicken with salt and pepper. Add the chicken to the pot, chicken broth, bone broth and lemon juice.
- Allow the pot to boil on medium for 15 minutes. Then add the pasta and cook for another 10-15 minutes and serve! If you’re not going to eat it right away or are storing the leftovers cook the pasta separate so it doesn’t absorb all the juice.