Man, this weather is insane. It went from summer to winter in a week. One thing I like about cold weather is the fact that eating hot soup actually makes you feel good. It’s hard to enjoy a bowl of clam chowder on a 100 degrees day. I only enjoy sweating, during my workouts. I’m not a fan of canned soups because they’re usually high in sodium, often contain MSG, and the veggies aren’t fresh (makes a huge difference). Homemade soups taste better, are healthier, and pretty easy to make. Trust me, try it!
| Makes: 6 servings|
{ Ingredients }
Chicken Broth
1 pound of chicken (all thighs, all breast or a mix)
6 cups of water
2 1/2 teaspoons salt
2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon oregano
Vegetables
1 cup of chopped celery
2 cups chopped of carrots
1 1/2 cups of chopped onion
Noodles
1 cup of uncooked Gluten-free curly or other pasta
{ Directions }
- Place water in a large pot on the stove on medium – high heat. Add the chicken, salt, paprika and pepper to the pot. Cover and bring to a boil.
- Let the chicken boil for 45 minutes to an 1 hour, watching to make sure the water level does not get too low. As the water boils down, add up to 2 cups at a time to keep the chicken from sticking to the bottom of the pot and burning.
- Check the chicken to make sure it’s tender. It should fall apart when you pick it up or easily pulled apart with a fork.
- Add more water if needed. The chicken should be completely covered.
- Add the carrots and onion. Cover, bring to a boil, and let it cook for 10 minutes.
- Add the celery, cover, and continue to cook for 10 more minutes.
- Add the pasta, cover, and continue to cook until tender.
- Add thyme and oregano and season to taste with salt and pepper. Simmer for 5 minutes.
- Remove from heat and serve.
