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!
Servings: 4
Calories: 399kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
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