Chicken Noodle Soup

This chicken soup is packed with anti-inflammatory ingredients like turmeric, garlic, and ginger!  Not only does it taste amazing, but it's great for you too!

Enjoy!

Chicken Noodle Soup

2 Tbsp Olive Oil
8 Cloves Garlic, minced
1 Large Yellow Onion, diced
4 Large Carrots (a little over 1 cup), sliced or diced
4 Celery Stalks (approximately 1 cup), chopped
1 1/2 Tsp Ground Ginger (or 4 tsp freshly grated)
1 1/2 Tsp Ground Tumeric (or 4 tsp freshly grated)
12-16 Cups (3-4 quarts) Chicken Broth or Stock
2 lbs Boneless Skinless Chicken Thighs
1 Tsp Crushed Rosemary (or fresh)
1 Tsp Ground Thyme (or fresh with stems removed)
1 Tsp Salt
Freshly Ground Black Pepper
16 oz Narrow Homestyle Eggs Noodles

Place a large pot over medium-high heat and add oil.  Once oil is hot, add in garlic, onion, carrots, and celery; cook for a few minutes until onion becomes translucent and vegetables are soft.  Add in ginger and turmeric; saute for 30 seconds to let spices cook a bit.  Then, add in chicken broth, chicken thighs, rosemary, thyme, salt, and pepper.  Bring soup to a boil and make sure to stir chicken to the bottom.  Reduce heat to medium-low and simmer, uncovered, for 20-25 minutes or until chicken is fully cooked.  Removed chicken from pot and transfer to cutting board.  Shred chicken with two forks or dice to size preference and add back to pot.  Bring soup back up to a simmer and add in dried noodles; cook for 15-20 minutes until desired tenderness.  If you find that you don't have enough broth, feel free to add in 2-4 more cups (making it a total of 16 cups).  Taste and adjust seasonings, if necessary. Enjoy!

Notes:  Vegetables measurements are just guidelines, feel free to add more or less to your liking; I always dice mine up smaller due to kids preference (harder for them to pick out).  Fresh garlic and herbs are best, but feel free to use from your spice cabinet too!  The garlic is not overwhelming in this soup, don't let the amount scare you.  The turmeric will turn your chicken and noodles yellow (and possibly your wooden spoon); it's okay!  I prefer to use chicken thighs in my soup, but you can use chicken breasts as well.  My family likes a high noodle ratio, so we usually use 3 quarts of chicken stock, but if you like more broth, bump it up to 4 quarts!  I buy my noodles at Walmart - they are usually on the bottom shelf by the other egg noodles (Essenhaus Narrow Homestyle Noodles).