Simple Chicken Noodle Soup

 

INGREDIENTS

• 1 teaspoon oil or butter
• 1 chicken fillet cut into small pieces
• chicken seasoning
• 1 large sweet onion, peeled and chopped
• 2-4 cloves garlic, minced
• 1 1/2 cups sliced celery
• 1 1/2 cups sliced carrots
• 1 tablespoon fresh thyme leaves (1 teaspoon dried)
• 2 liter chicken broth/stock
• 2 bay leaves
• 1/4 teaspoon turmeric
• 225gr egg noodles or dried spaghetti
• 1/4 cup chopped parsley
• 2 tablespoons fresh lemon juice
• Salt and pepper

METHOD

1. Set a large 6-8 quart soup pot over medium heat. Add the oil. Generously coat the chicken with seasoning, salt and pepper. Place them in the pot. Brown the chicken.
2. Place the onions and garlic in the pot. Stir and saute for 3-4 minutes. Then stir in the celery, carrots, and thyme and saute another 2 minutes.
3. Add the chicken broth, bay leaves, and turmeric to the pot. Season with 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well. Cover and simmer for 30 minutes. (Turn the heat down a little, if needed.)
4. Remove the bay leaves. 
5. Stir the egg noodles into the soup and simmer another 6-9 minutes, until the pasta is cooked.
6. When the noodles are almost cooked, stir the lemon juice into the soup. 
7. Finally, stir in the chopped parsley. Taste, then salt and pepper as needed.

Adapted from: A spicy perspective