OK, I don’t think you can really qualify this recipe as a cancer fighting recipe BUT there was onions and chives in there sooooo… yeah, that’s cheating 😀 OK, still here it is. Yummo! Oh, one more caveat. I didn’t measure so all of the measurements that I’m listing were from my minds eye. 😀 Any how, this is a quick and easy meal. It can even be a side for Thanksgiving. This took me 45 minutes beginning to end. Easy Peasy !!! I will say this. Homemade chicken soup is so much healthier than a can of soup from the store. 😀 No chemicals, no artificial colors and I used all organic veggies. 😀
Ingredients: This serves about 4 to 6 people.
1 1/2 cups of diced celery
1 cup of carrots
1 cup of onions
3/4 cup of chives (you can also use garlic but I had chives)
5 to 7 sprigs of thyme
5 Sage leaves
Salt and Pepper to taste
1/2 of a pre-cooked chicken (I used a rotisserie chicken from the grocery store)
32 oz. of chicken stock ( I used organic)
Noodles – your choice. Enough for about 4 people. 🙂
Put all of your Carrots, Celery, Onions and Chives in a pot and a glug of olive oil.
Cook on high until your onions are translucent. Remember to keep stirring.
Then add enough chicken stock to fully cover the veggies.
Let it boil. You’re still cooking the veggies.
While your veggies are bubbling cut or tear your chicken into tiny bite size bits.
Put the chicken in as you create small pieces. Still boiling. 🙂
Add the rest of the chicken stock to the mix. This should just cover the chicken.
Put the temp on medium and let it simmer covered.
Remember to stir every so often.
Put in your herbs (time leaves, sage leaves and salt and pepper)
Cook your noodles.
When your noodles are done your soup should be ready.
Remove your sage leaves, drain your noodles and add them to the soup.
If you use veggie stock instead of chicken and replace the chicken with beans you can turn this into a 100% vegetarian dish and make it a much better cancer fighting dish. I think I will do that next time. 😀