Chicken Noodle Soup

Ingredients

• Chicken
• Chicken Stock (low/no sodium)
• Noodles
• Carrots, diced
• Potatoes, diced
• Onion, diced
• Ginger, minced
• Garlic, minced
• Olive oil
• Oregano
• Thyme
• Salt and pepper to taste

Steps

1. Cook and shred chicken.
2. In a large pot over medium high heat, heat enough oil to cover the bottom. Once hot add the onion and cook until translucent.
3. Add the ginger and garlic and cook for an additional 30-45 seconds until fragrant and just starting to brown.
4. Add oregano and thyme, then pour in chicken stock and add in carrots and potatoes.
5. Bring pot to a boil, then reduce to a simmer and cook until the carrots and potatoes are your desired softness.
6. While the stock is cooking, in a separate pot cook your noodles to the directions on the box. Once done move to the side and keep separately.
7. Once the potatoes and carrots are cooked to your liking, add the noodles and shredded chicken. Salt and pepper to taste and serve hot in a bowl.

Notes!

Like almost everything, I make this in big batches to eat multiple times throughout the week. If you do the same then keep the noodles separate from the soup and only add them to the bowl right before serving and eating.

Speaking of noodles, any noodle you like in your chicken soup will work, but I personally recommend wide egg noodles.

For the ginger the recipe is written with fresh ginger root thats been peeled and minced in mind, however if I'm being really honest I use ginger paste for basically everything that calls for minced ginger. I hate peeling ginger and the paste is just fine.

Lemongrass would probably also be good in this!