By Amy Godiwalla of What a Good Eater!
Cold and flu season is upon us, and there are few things more comforting and healing than a warm cup of chicken noodle soup!
Chicken soup was used in ancient times as a cold remedy. Some doctors believe it may help clear congestion and hydrate the body.
This healthy chicken noodle soup recipe incorporates healing herbs and spices. Thyme contains vitamin C and may help bacterial and fungal infections, and sage and turmeric are both excellent anti-inflammatory agents for the body. Cilantro can help rid the body of harmful toxins and help destroy stressors to the immune system.
Whether your body is fighting off an infection or you are just looking for a warm, soothing meal this winter, this flavorful recipe for chicken soup is so delicious and satisfying, it’s bound to do the trick!
Healthy Chicken Noodle Soup Recipe
Yield: 6-8 servings
Prep time: 10-15 minutes
Cook time: approximately 30 minutes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon green onion, thinly sliced
- 2 cloves fresh garlic, minced
- 3 carrots, peeled and sliced into ½-inch thick rounds
- 1½ pounds organic chicken breast, cut into 1-inch by 1-inch pieces
- 1½ teaspoons kosher salt
- ¼ teaspoon freshly ground pepper
- 1 teaspoon fresh thyme, minced*
- 1 teaspoon fresh sage, minced*
- ½ teaspoon ground turmeric
- 6 cups homemade chicken stock or organic, low-sodium chicken stock (Try this homemade recipe!)
- ¼ cup fresh cilantro, minced (you may substitute with parsley if preferred)*
- 1 cup dry, whole wheat pasta such as macaroni or fusilli
- In a large pot or Dutch oven, heat the oil over medium high heat. Once hot, add the green onion and stir until fragrant, about one minute. Add the garlic and stir continuously for 30 seconds to prevent burning. Stir in carrots and sauté for 3-4 minutes.
- Add the chicken, salt, pepper, thyme, sage, and turmeric. Brown the chicken for 8-10 minutes or until mostly white (not pink) on the outside.
- Pour in the stock and bring to a boil. Add the macaroni and simmer for 6-7 minutes or until the carrots are softened, the pasta is al dente, and the chicken is fully cooked and no longer pink in the middle.
- Add the cilantro and stir. Taste and adjust seasonings if needed. Serve!
*Note: To preserve fresh herbs, fill a single well (or more if needed) of an ice cube tray about half full with finely chopped herbs, then top off with water and freeze. Once solid, pop out the cubes, place in an airtight freezer bag, and freeze.
Amy Godiwalla is co-author of the What a Good Eater! cookbook and writes for the What a Good Eater! food blog, is a contributing writer for Attainable Sustainable, and her work has appeared elsewhere online. If you have little ones at home, be sure to check out the What a Good Eater! cookbook on Amazon. What a Good Eater! is a baby and toddler cookbook filled with wholesome, family friendly recipes designed to promote a well-rounded eater right from the get-go. Amy and her husband, Shaun, live in Denver, Colorado, with their two little boys. When Amy is not feeding little mouths or inventing recipes, she enjoys hiking, yoga, snowboarding, cooking, traveling to the mountains, sipping hot chocolate at ski resorts, and wine tasting.