It’s cold in Ohio, I know we shouldn’t be surprised. We just had freezing temperatures, a snowstorm, and then raining ice, so needless to say, we are all working on staying warm. I wanted to get back to the basics and make a chicken noodle soup. I used Nyssa’s Kitchen recipe for her turmeric chicken soup as a guide to make a veggie-packed soup with creamy broth. I made a few tweaks here and there but this soup is a keeper & it helped me stay warm, I mean they do say chicken soup is good for the soul!

Ingredients

• 1 Medium Yellow Onion, Diced
• 1 Large Leek, white and light green parts only, halved and thinly sliced
• 3 Large Carrots, thinly sliced
• 3 Celery Stalks, thinly sliced
• 1 TSP Salt
• 3 Garlic Cloves, chopped
• 1 TSP Turmeric
• 1 TSP Poultry Seasoning
• 6 Cups Chicken Broth, I used turkey bc that’s all I had
• 1 13.5 oz Can Coconut Milk
• 1 1/4 lbs Boneless Chicken Breasts
• 1 10 oz Bag Frozen Peas
• 1 Cup of Kale
• 1 TBSP Parsley
• Cooked Egg Noodles
• Black Pepper

Let’s Get Cooking

In a skillet on MED heat, combine the olive oil + onion + leeks + celery + salt. Saute together for about 10 minutes, until the onions begin to soften.

Add in the garlic + turmeric + poultry seasoning and stir to combine, let cook for about 3 minutes.

Place the raw chicken into the crock pot and top with the sauteed veggies. Pour over the broth and place the crock pot on high for 4 hours

Once done, remove the chicken, shred it, and return back to the crock pot. Stir in the coconut milk + frozen peas + kale + parsley and allow to cook for about another hour on low, or until the peas are bright green.

During this time, cook up your egg noodles per package instructions.

Serve the soup over the cooked egg noodles, top with extra pepper & warm up!

Made with Love,

Hannah