Flu Season Chicken Noodle Soup

• Meat

  • 8 oz Chicken, cooked

• Produce

  • 1/2 1 cup chopped onions
  • 1 squeeze 1 lemon
  • 2 Carrots
  • 2 Celery
  • 3 cloves Garlic
  • 1 tbsp Ginger
  • 3/4 cup Leeks
  • 1 tbsp Lemongrass
  • 1 Parsley, fresh

• Canned Goods

  • 4 cups Chicken stock

• Pasta & Grains

  • 1 cup Egg noodles, whole wheat

• Baking & Spices

  • 1 Salt and pepper
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

Found on a-life-from-scratch.com

Description

Ingredients

• Extra virgin olive oil
• 1 cup chopped onions (about 1/2 of a medium)
• 3/4 cup sliced leeks (about 1 medium, white and light green parts only)
• 2 sliced carrots
• 2 chopped celery
• 1 tablespoon freshly minced ginger
• 1 tablespoon minced lemongrass (or paste)
• 3 cloves minced garlic
• 1 teaspoon ground turmeric
• 4 cups chicken stock (I ended up using a bit more, and increased seasonings as well)
• 8 ounces cooked chicken, chopped or shredded (rotisserie chicken is great)
• squeeze of 1 lemon
• 1 cup whole wheat egg noodles
• salt and pepper
• chopped fresh parsley for garnish

Directions

• Heat a TBS of oil in a dutch oven/soup pot over medium heat. Add onions, leeks, carrots and celery and saute until softened, roughly 5-8 minutes. Stir in the ginger, lemongrass, garlic, and turmeric and stir until fragrant. Season with salt & pepper. Pour in your stock and chicken and simmer together to blend flavors. Squeeze in one lemon and taste to adjust seasonings accordingly. I used a good amount of salt and pepper and added a touch more lemongrass. Right before serving, add noodles until soft. Pour into deep bowls and top with freshly chopped parsley.