I came down with a cold over the weekend so that slowed me down a lot. I don’t know about you but I really struggle with not being able to be active. It can be nice to lay on the couch for one full day (hello, binge watching Master of None–fanTASTIC show!), but after that I go stir-crazy!
So, though I wasn’t feeling my best, I decided to cook for the family last night anyway (I should share, my sweet husband did offer to do it all but I felt the need). I didn’t have homemade bone broth on hand so I used a store bought bone broth for half and then used regular chicken broth for the other half. This way the soup isn’t too rich — the boys don’t like the taste as much. And, while I love to cook the chicken from scratch I opted this time for an already cooked organic chicken, which makes this soup sooooo easy to make.
The other great thing is that you can use as many vegetables as you like! I almost always put something more than the traditional carrots, celery and onion in mine. I’ll use cabbage, zucchini, kale to really amp up the nutrient factor. This time around it was all three!
Veggie Chicken Noodle Soup
- 3 tablespoons olive oil
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 3 stalks kale
- 1 cup green cabbage, chopped
- 1 very large onion, finely diced
- 4 cloves garlic, minced
- 1/2 – 1 tsp oregano
- 1 tsp thyme
- 1 tsp basil
- 1 bay leaf
- Big pinch of salt
- 32 ounces of chicken stock (or chicken bone broth)
- 4 cups water
- 2 cups noodles of your choice (I use brown rice noodles)
- 2 cups shredded of cubed chicken
- Juice of 1 lemon, plus more for serving
- 1/4 cup to 1/2 cup fresh dill, chopped
Heat olive oil in a large, heavy bottomed soup pan over a medium flame. Add carrots, celery, cabbage, and onion, and cook – stirring occasionally – for 8-9 minutes. Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10 – 15 minutes, or until the vegetables are soft and the pasta al dente. Add the kale for the last few minutes.
Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.