Ingredients
- Whole chicken cut up(I buy it already cut up)
- 1 onion chopped
- 5 carrots peeled and chopped
- 4 stalks of celery chopped
- 1 garlic clove chopped
- 1/2 tsp. of turmeric
- 1/4 tsp. ground thyme
- 1 bay leaf
- Handful of chopped parsley
- 2 tiny cans of tomato sauce
- 1 bag of egg noodles
- 4 cups of water
- Grated Pecorino Romano
- Salt and pepper to taste
Directions
- In a large pot cover the chicken in water.
- Bring to a boil. Reduce heat to low and simmer for 40 minutes.
- Carefully remove the chicken from the pot.
- Remove the bones(do not discard) and shred the chicken.
- Set the chicken aside and return the bones to the broth.
- Cover and simmer on low for another 45 minutes.
- Remove the bones from the broth. Make sure you get all the little bones.
- In a large skillet, saute the carrots, celery, and onion in EVOO and a little bit of butter until tender. Towards the end, add the garlic and saute for one or two more minutes. Throw in the parsley and remove from the heat.
- Add the vegetables to the broth and stir.
- Add the spices: salt, pepper, thyme, bay leaf and turmeric. (Turmeric gives a great color to the soup and it’s a natural anti-inflammatory!)
- Place the shredded chicken in the pot and stir again. Cook on low for 30 minutes.
- Meanwhile, prepare the noodles per package directions and set aside.
- Add the two tiny cans of tomato sauce and stir. Cook on low for another 5-10 minutes.
- Remove the bay leaf.
- Place some noodles in the bottom of a bowl. Place chicken soup on top. Grate a little Pecorino Romano cheese on top and enjoy!
5 Comments Add yours