vegetable and chicken noodle soup

I have a very sick baby at the moment 😦 A cold + teething = Sir Cranky Pants. He is off most foods at the moment, well anything that requires a large amount of effort, ie. chewing, so I thought I should make him something that is nourishing but is going to make him feel comfortable too, rather than snotty, cranky and whingy. I really hope that you use a homemade bone stock or broth, if you plan on making this recipe. The benefits are off the charts – the amounts of macro-minerals, amino acids and proteins are phenomenal, promotes healing of the gut and aids digestive problems, joint support and the immune system, + the amount of collagen and gelatin from the bones themselves promotes the healthy grown of nails, hair and skin cells.. Oh and it’s delicious too 😀 Oh and minimal wastage!!!!! Man, I love being frugal.

chicken noodle vegetable brothIngredients
– 1-2L of homemade chicken stock – you could use store-bought, but they contain no vitamins or minerals.
– cooked meat from 1 chicken
– 1 carrot, cut into a small dice
– 1 zucchini, cut into a small dice
– 2 stalks of english spinach or kale, spine removed and leaves finely shredded, optional
– 1 can of butter beans, rinsed twice and drained well
– 1 can of lentils, rinsed twice and drained well
– 1 small head of broccoli, cut into small florets
– 1 large cob of corn, kernels shaved off
– egg noodles or egg pasta, cooked as per directions
– salt and pepper
– 1 teaspoon of rice bran oil
– tabasco sauce! **completely optional

1. Heat up the rice bran oil in a large pot or dutch oven on a medium to high heat. Chuck in your carrot and saute for 3-4minutes.
2. Deglaze the pot with the chicken stock, add chicken and simmer for 5minutes. Bring to the boil, then add remaining veggies and turn the heat down to a low simmer for 2-3minutes.
3. Add pasta/noodles combine well and remove from the heat. Season well with salt and pepper.
4. Serve in big bowls with hot crusty bread rolls !!!!! + Tabasco Sauce 😉

vegetable chicken noodle broth
– Serves 6. You can chop and change veggie to whatever suits you or whats in season. Or to add a tad italiano to it, add a couple of cans of tomatoes, kalamata olives, capers and a bunch of fresh herbs. Possibilities are endless.

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