Everyone makes chicken noodle soup when they’re sick, right? This week I made it because my oldest was feeling a bit rundown and he had enjoyed Campbell’s Soup at Grandma’s the night before so I decided he would enjoy my homemade soup even more! A few years ago, I started adding 1 thing to my soup that I think really makes it more flavorful and that truly gives it some of the healing properties that we so often attribute to it.
What is the ingredient??? GINGER!!
That’s right, I add about a knuckle sized piece of peeled ginger to my soup as it’s cooking. It doesn’t end up tasting like ginger but it does end up being much tastier. Here’s the recipe if you want to try it out!
Quick Chicken Noodle Soup
1 container mirepoix (sometimes I buy this from Trader Joe’s for convenience, you can also just dice 1 onion 3 carrots and 2 pieces of celery for the same effect)
1 container low sodium free range chicken broth
3 chicken breasts (can be bone in but definitely skin off)
4 bay leaves
1 tsp olive oil or coconut oil
2 tbsp fresh, chopped dill
2 tsp tarragon
1 knuckle-sized piece of peeled ginger
juice of 1 lemon
salt and pepper to taste
1. In a large Dutch Oven or soup pot, heat oil over medium high heat. When the oil is hot, add in the mirepoix vegetable mixture.
2. Cook until the onions are translucent, then add whole chicken breasts and brown on both sides.
3. Add container of chicken broth and scrape the bottom of the pan and turn the heat down to low so the soup will simmer.
4. Add the bay leaves, ginger piece, dill, tarragon, pepper and 1 tsp salt. I like to wait to add any additional salt until the soup is done so it doesn’t get too salty as it cooks.
5. Allow to simmer for 45 minutes or until chicken is cooked through. Remove the chicken and shred it or dice it. Cook the soup for an additional 45 minutes.
6. Remove bay leaves and ginger piece and add the chicken in. At this time, add the lemon juice and any additional salt to your taste preference.
7. If you are making chicken noodle soup, place the cooked noodles into a bowl and then add the soup on top of it so that the noodles don’t get too soggy and suck up all the broth. Sometimes I like to add quinoa, barley or brown rice instead of the noodles.