Chicken noodle soup is a classic recipe, it is easy to substitute or add ingredients so that you can make it your own. I like to make a soup recipe once a week using homemade stock because of the nutritional benefits for the digestive system and because a bowl of warm soup with a crusty baguette is delicious!
Here is a nutritional brief on the benefits of bone broth for our digestive systems:
Bone broth contains gelatin and amino acids which can promote a healthy intestinal lining, grow probiotics, and reduce inflammation in the digestive tract.
“6 Reasons Why You Need to Be Drinking Bone Broth Protein.” Nature’s Outlet, naturesoutlet.net/6-reasons-why-you-need-to-be-drinking-bone-broth-protein/.
To make this quick chicken soup you’ll need 7 cups chicken stock, olive oil, two celery stalks (finely chopped), 1 leek (green and white parts, halved lengthwise and slice thin), one carrot, 1 bay leaf, 1/4 tsp. dried french thyme, 3 cups of shredded chicken (I am using mine from my homemade chicken stock), 8 oz dried egg noodles, salt, pepper and parsley.
Warm two tablespoons of olive oil in a large saucepan over medium heat. Add the leek, celery, and carrot. Saute for about 5 minutes until they become softened.
Next, add the stock, chicken, thyme, and bay leaf. Raise the temperature to medium-high, and bring to a boil.
Once the soup is boiling add the noodles, and cook for 10 minutes or until the noodles are tender. Then discard the bay leaf and season with salt and pepper.
Serve into bowls with your favorite bread, and garnish with fresh chopped parsley.