Immune Boosting Chicken Noodle Soup
Cooking & Baking Supplies
- Lodge Enameled Cast Iron Dutch Oven
Ingredients
- 1 8oz farfalle pasta
- 2 tbsp olive oil
- 1 yellow onion, diced (about 1 ½ cups)
- 3 garlic cloves, minced
- 1 cup carrots, sliced thin into halves or circles
- 1 64oz chicken bone broth
- 1 tbsp ginger, grated
- 1 tbsp lemon juice
- 2 tsp fresh thyme (extra to top)
- 1/2 tsp dried turmeric
- 1/4 tsp pepper
- 1/4 tsp salt
Instructions
- Boil water and cook your pasta according to the package instructions. Add a drop of olive oil into the water.
- Dice your onions, mince your garlic, grate your ginger, and cut your carrots.
- While the pasta cooks, place your dutch oven over medium heat and add your olive oil and onions. Cook for 4-5 minutes until they soften, stirring occasionally.
- Add in garlic and carrots. Close the lid on the dutch oven to help carrots cook and soften, about 5-7 minutes. If you notice anything starting to burn, lower the heat.
- Add in bone broth, ginger, lemon juice, thyme, turmeric, salt, and pepper.
- Bring the soup to a boil over medium heat, then reduce and let simmer for 10 minutes.
- Add cooked noodles to the broth and add additional salt to taste.
- Top soup with more fresh thyme and ENJOY!
Did you make this recipe?Tag @girlswhoeat!