So I know I am not alone here: not only do I have the brutal quintessential early winter cold and cough, but Chicago has already taken "baby it's cold outside" to a quasi- lethal level. Happy New Year, today the Weather Channel told us any exposed skin for over 15 minutes will result in frost bite. Cue the homemade Chicken Noodle Soup. Only this time, it's serious. I'm pulling out ALL the stops- ginger? Yep. Turmeric? You bet. Nothing is going to pull us into the cold flu season with this soup. I've put anythjng and everything to help heal your little body and soul. And the bonus is it's delicious.
Be prepared: this will feed eight people.
2 tbs Olive oil
10 cloves diced garlic
One chopped onion
1 medium carrot diced
3 stalks celery chopped
1 teaspoon Turmeric (optional)
1 bunch Kale, rinsed and roughly chopped
1 bunch fresh dill chopped
1 bunch parsley chopped
1 knob ginger root diced
1 Serrano chili pepper
1 cup green beans trimmed and chopped
1 Rotisserie Chicken, skin pulled off, meat torn and chopped
1 lb Wide Egg Noodles
3 Quarts Organic Low Sodium Chicken Broth
1 liter water
Juice of one lemon
Salt & fresh ground pepper to taste
In a large pot, heat the oil over medium-high. Add onions, garlic, Serrano Chile, celery, green beans and carrots and cook, stirring occasionally, until vegetables are slightly tender, for about 5 -6 minutes. Season with salt and pepper. Add broth, turmeric if using, and water and bring to a boil. Add Kale, parsley, dill and diced chicken, and bring down to a simmer.
Meanwhile, in a large pot of boiling water add egg noodles until just al dente (follow the directions on the package.) Drain noodles and add them to the soup pot.
Let simmer, salt and pepper to taste again, and combine flavors for about 10 minutes. Squeeze in lemon juice and serve piping hot. Here's to your health!