Chicken Noodle Veggie Soup

I make this recipe in such a large quantity because it freezes well. Then, when the cook of the house (yours truly) is sick, I can just take one out of the freezer to defrost, put it in a sauce pan, and warm it up. Then I have homemade chicken noodle soup. I add turmeric to this soup recipe because turmeric is known to help with inflammation, and since covid is an inflammatory disease, this was my main go to when I had covid. You can add a little extra pepper – or even red pepper – if you are congested and would like some help making your nose run! I’ve delivered this soup to many a sick friend or family member, and I have no medical proof, but I swear, it heals!

Chicken Noodle Veggie Soup

What You’ll Need:

  • 1 whole chicken (I used a 5 pounder)
  • 4 tsp chicken boullion powder
  • 2 tsp pepper
  • 2 tsp salt (or more if it needs it)
  • 1 -2 bay leaves
  • 1 tsp turmeric
  • 2 small packages of frozen mixed veggies, or 8 cups of fresh veggies of your choice
  • 1 lb spaghetti noodles

Step by step:

Start by rinsing your chicken and removing neck and gizzards (or you can boil it all and remove later)

Place chicken in a large stock pot and cover with a few inches of water. Add chicken bouillon, salt, pepper, turmeric and bay leaf to the water. Bring to a boil, then lower heat to low/medium and cook until chicken is done. You can usually tell this when the chicken leg bone rotates when you turn it.

After your chicken is done, remove it and let it cool for a few minutes before shredding it. Shred all of the chicken, even the dark meat.

Bring the heat back up on the remaining water in your stock pot and add the frozen veggies. Bring back to a boil and add your noodles. Boil noodles for about 10 minutes. Reduce to medium/low and cook until veggies are tender.

Add shredded chicken back in and taste your broth. Add more salt if needed. Enjoy!

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