I've never been a huge veggie guy. I like them, but I don't always go out of my way to snack on them throughout the day. So, my creative hack to make sure I'm eating enough vegetables and getting the right nutrition is to sneak veggies into my meals so that it doesn't feel like I'm eating them at all! The easiest way to add vegetables to daily life is in the form of soup! (This works not just for adults, but for children too!) The veggies in this amazing soup such as Ginger, Carrots, Leek and Celery have a ton of Vitamin A and C that help to reduce bodily inflammation, reduce blood sugar and fortify your immune system!
Note: I get SO many complements on these beautiful noodle bowls which were a wedding gift from one of my amazing friends! If you're looking for something similar, check out this Kai Noodle bowl from Amazon!
I am so much more likely to eat several bowls of a savory and nostalgic chicken noodle soup than I am to chop and oven roast all the veggies that this soup contains! Which makes this soup a go to recipe for me time and time again!
Again, this is an amazing recipe for meal prep since you can easily make 8-10 servings of soup at a time (or more!) and split them up into glass containers to serve as your lunches for the week. This soup keeps amazingly in the
fridge for up to 2 weeks and can also be frozen and reheated very easily. You can even cut your vegetables ahead of time, and when you're ready to make the soup, dump them all into your stockpot with your broth and then add your chicken and noodles. Always make sure to boil your noodles in a separate pot, regardless of when you chopped your veggies, to avoid filling your soup with the starchy pasta water. And, always chop your herbs and garnish on top of the soup when you have finished cooking to ensure that they stay beautiful and fragrant and that they don't overcook in the broth.
My amazing mother-in-law got us this Le Creuset Dutch Oven, which we use for roasts, baking bread, soups and even making popcorn!
Ingredients:
128 oz. of Chicken Broth(I recommend bone broth), or use the equivalent of water with Chicken Bouillon.
1 Rotisserie Chicken Breast Meat, split into small-medium chunks (you can also roast or boil your own chicken for this recipe, but I find it super convenient to get a rotisserie and break it up).
6 Celery Sticks, chopped into 1/2 inch slices
1 Large Onion, cut into medium slices
6 Carrots, cut into 1/4 inch slices
1 Leek stem, chopped
1 Turnip, cut into chunks
2 Medium Parsnips, cut into chunks
8 Cloves of Garlic, minced (Equivalent of 1-1.5 Tbsp minced garlic
1 1/2 Tbsp of Turmeric (I use dry turmeric, but if you can find it fresh, peel and cut into small chunks)
2 Tsp. of Dry Ginger, or 1/3 Cup of Peeled and sliced Fresh Ginger
1 Package of No-Yolk Broad Noodles
1/4 Cup Fresh Dill, chopped
1/4 Cup Fresh Parsley, chopped
Salt and Pepper to Taste
Directions:
Boil your broth (or water with chicken bouillon) in a large stockpot or stove-top dutch oven on Medium-High heat.
Add all of your chopped/sliced vegetables and cook in the broth until softened.
While the vegetables are softening, boil your noodles in a separate pot, and once cooked through, drain, and then add to your chicken noodle soup pot.
Add the rotisserie chicken chunks to the stock pot and add salt/pepper to the broth to your taste.
After the chicken has been added to the broth, add your freshly chopped herbs, mix around a bit, and you're ready to serve! (I like to save some of the herbs to garnish the soup in the bowls as well!)
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