Flu-Fighting Chicken Noodle Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 stalks celery, diced
• 2 medium carrots, diced
• 4 (½ inch thick) fresh ginger slices, optional
• 6 cloves garlic, minced
• 2 bay leaves
• ½ teaspoon ground turmeric
• 2 teaspoons adobo seasoning, optional
• 1 heaping tablespoons salt-free all purpose seasoning (such as Mrs. Dash)
• 1 teaspoon dried thyme
• 8 cups low sodium chicken broth
• 5-6 ounce egg noodles (to preference)
• 2 cups shredded chicken
• Zest of 1 lemon + 2-3 tablespoons lemon juice
• ¼ cup chopped
  

  Instructions

  1. SAUTÉ: Heat the oil in a 5-6 quart Dutch oven over medium-high heat. Add the onions and sauté for 3 minutes. Add celery, carrots, and ginger slices and continue to cook for 3-4 minutes. Add the garlic and let cook 30 seconds before adding bay leaves, turmeric, adobo seasoning, all-purpose seasoning, and thyme. Pour in the chicken broth.
  2. SIMMER: When the soup reaches a simmer, lower the heat to medium and add the egg noodles. Cook noodles 2 minutes less than package directions. Noodles should be al-dente. Stir in chicken and heat it through, about 1-2 minutes. Add more broth or a splash of water if you prefer a soupier soup.
  3. FINISH: Turn the heat off, discard bay leaves. Stir in lemon zest + lemon juice, and parsley. Taste and adjust with additional salt and pepper. Serve warm.