Sheneil’s Healing Chicken Noodle Soup

Ingredients:

2 Tbsp extra virgin olive oil

1 cup diced onion

¾ cup diced celery (about 2 stalks)

1 cup diced carrot

1 tsp salt

½ tsp black pepper

2 garlic cloves, minced

4 cups chicken bone broth (or 2 cups bone broth plus 2 cups regular chicken broth)

1 ½ pounds boneless, skinless chicken breasts

8 oz brown rice noodles (we like to use fusilli)

½ tsp dried rosemary (or 1 tsp fresh rosemary)

1 tsp dried thyme (or 3 tsp fresh thyme leaves)

½ tsp ground turmeric

2 bay leaves

2 cups packed roughly chopped kale

2 Tbsp fresh lemon juice (1 lemon)

1 can full-fat coconut milk (optional)

How to Prepare:

1. Heat olive oil over medium heat in large pot.  Add the onion, celery, carrot, salt and pepper and cook until vegetables are tender, 5-7 min. Add the garlic and cook 2 more minutes, stirring occasionally.
2. Mix in the broth, chicken, noodles, rosemary, thyme, turmeric and bay leaves and bring the soup to a boil.
3. Reduce to a simmer, cover and cook until chicken is cooked through and can be easily shredded, about 15 min.
4. Transfer the chicken to a cutting board and change heat to medium under the soup.  Cut or shred chicken and add back into soup, along with kale, coconut milk, and lemon juice.
5. Cook until the kale is just wilted.  Remove and discard bay leaves.  Adjust seasoning with salt and pepper, as desired.