Diana’s Chicken Noodle Soup
Miracle & Merlin May
Here is an amazing guest Chicken Noodle Soup recipe from one of our long time subscribers, Diana May of Bodega Bay, California.
Diana has been part of the Galilee Green Family since 2016! And since that time, incredibly, we never had a Chicken Noodle Soup recipe on our Galilee Green Site!!!
As you can see from the pic on the left, she loves cats. But she also loves cooking, and GGOO is an important ingredient.
This week she shared this heavily adapted, simplified and “Kosherized” version of Lauren Allen’s recipe at “Truly Better from Scratch.”
You’ll notice Diana substituted GGOO for butter!
You can do that with most recipes. Here’s how.
Comforting Chicken Noodle Soup
Ingredients:
– 1 tablespoon GG extra virgin olive oil
– 1 onion, diced
– 3 carrots, sliced
– 3 celery stalks, sliced
– 2 cloves garlic, minced
– 8 cups chicken broth
– 2 cups cooked chicken, shredded
– 2 cups egg noodles
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or chervil for garnish
Directions:
1. In a large pot, heat Galilee Green olive oil over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook until vegetables are tender, about 5-7 minutes.
2. Add minced garlic and cook for another 1-2 minutes until fragrant.
3. Pour in chicken broth and bring to a boil.
4. Add shredded chicken, egg noodles, and dried thyme to the pot. Simmer for 10-12 minutes until noodles are cooked.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chervil.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 220 kcal | Servings: 6 servings
Enjoy!
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