Flu Fighter Chicken Noodle
Chicken noodle soup packed with anti-oxidant rich vegetables, chicken broth, and some extra goodness in the form of Oregano essential oil!
- 1 Tbs olive oil
- 1 1/2 Tbs minced garlic
- 1 medium onion
- 3 cups chopped carrots
- 1 1/2 cups celery
- 2 lbs cut up chicken
- 5 drops Oregano essential oil
- 1 tsp Thyme
- salt and pepper to taste
- 3 Bay leaves
- 2 cups egg noodles
- 2 cups water
- 2 cans chicken stock
In a soup pot, add a tbs olive oil, minced garlic, onions, and carrots and saute for 2-3 minutes until onions are aromatic.
Add chicken into pot, and season with salt and pepper and thyme, then cook until slightly browned on outside, but not necessarily cooked through, stir occasionally.
Add in the water, chicken stock, salt and pepper, bay leaves and oregano oil.
Bring pot to a boil, then turn down heat and let simmer 15-20 minutes until veggies are soft, then bring back up to a boil, add in noodles, and let cook until noodles are soft, about 5-8 minutes.
Remove bay leaves, and serve!
Calories: 399kcal | Carbohydrates: 27g | Protein: 24g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 185mg | Potassium: 709mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16360IU | Vitamin C: 11.9mg | Calcium: 81mg | Iron: 1.8mg