Chicken Noodle Soup with Collard Greens and Old Bay Seasoning
Prep time: 20 minutes
Cook time: 50 minutes
Serves: 6-8 People
Calories: 175
Ingredients
2 tablespoons olive or avocado oil
1 tablespoon unsalted butter (plant butter is fine too)
2 turnips, peeled and diced
1 medium onion, diced
6 ribs of celery diced
2 carrots, diced
4 cloves of garlic, finely minced
2 teaspoons of Old By Seasoning
1/4 cup fresh ginger, finely minced
1 teaspoon paprika (smoked or sweet)
1 tsp ground cumin
2 bay leaves
2 1/2 quarts chicken broth (I make homemade stock)
1 tablespoon white wine vinegar
4 splashes of any hot sauce (optional)
2 large chicken thighs (skinless, boneless diced to about 1/4 inch)
1 large bunch of collard greens, cut into slices, ribs and stems removed
1 cup of whole wheat farfalle ( bow tie pasta)
1/2 cup flat leaf parsley
salt and pepper to taste
Method
Heat the oil and butter in a large soup pot.
Add the carrots, turnips, ginger, celery, onion, garlic, old bay seasoning, paprika, and cumin.
Cook stirring constantly until the onion is translucent and the veggies soften a bit. This usually takes about 3 – 4 minutes.
Add in the bay leaves and the collards and cook for about 2 minutes. Stir in the broth, vinegar. hot sauce and chicken.
Cover and bring to a boil. Reduce the heat to a simmer and cook for about 50 minutes.
Add the pasta and cook until the pasta is tender, about 10 minutes.
Stir in the parsley and season to taste with salt and pepper.
NOTE:
Spinach can be substituted for collard greens if necessary.
I never buy pre-cut chickens. I make my own chicken stock from the back of a cut up whole chicken. Here is an excellent video by Melissa Clark from the New York Times how to easily cut up your own chicken and save tons of money.
A healthy delicious chicken noodle soup to cure what ails you.
It is literally chicken soup for the soul.
Ingredients
2 tbsp olive or avocado oil
1 tbsp unsalted butter, plant butter is good too
2 turnips, peeled and diced
1 medium onion, diced
6 ribs celery, diced
2 carrots, diced
4 cloves garlic, finely choppped
2 tsp Old Bay Seasoning
1/4 cup ginger, fine grated
1 tsp smoked paprika, sweet is good too
1 tsp ground cumin
2 bay leaves
2 1/2 quarts low sodium chicken broth, I use homemade stock
1 tbsp white wine vinegar
4 splashes any brand hot sauce, optional
2 diced boneless, skinless, chicken thighs, 1/4 inch diced
1 large bunch collard greens, stems and ribs removed, cut to 1/4 inch ribbons
1 cup whole wheat farfalle, (bow tie pasta)
1/2 cup flat leaf parsley, looslly hand torn
pinches pinches Salt and Pepper, to taste
Method
1)
Heat the oil and butter in a large soup pot.
2)
Add the carrots, turnips, ginger, celery, onion, garlic, old bay seasoning, paprika, and cumin.
Cook stirring constantly until the onion is translucent and the veggies soften a bit. This usually takes about 3 – 4 minutes.
3)
Add in the bay leaves and the collards and cook for about 2 minutes. Stir in the broth, vinegar. hot sauce and chicken.
4)
Cover and bring to a boil. Reduce the heat to a simmer and cook for about 50 minutes.
Add the pasta and cook until the pasta is tender, about 10 minutes.
Stir in the parsley and season to taste with salt and pepper.
Notes
Spinach can be substituted for collard greens if necessary.
I never buy pre-cut chickens. I make my own chicken stock from the back of a cut up whole chicken.
Here is an excellent video How To Easily Cut Up A Chicken by Melissa Clark from the New York Times how to easily cut up your own chicken and save tons of money.
