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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Ingredients:
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

Directions:

1. Wash and dice all your vegetables.
2. 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.
3. Season the chicken with salt and pepper. Add the chicken to the pot, chicken broth, bone broth and lemon juice.
4. 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.

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