Chicken No-noodle Soup

I’d been feeling tired and frail and chalking it all up to the whirlwind of activities and deadlines that swarm the calendar every time this year. Gradually, my grandma-worthy bedtimes became accompanied by a scratchy throat and excessive sneezing. “Seasonal allergies,” I told myself and doubled down on herbal teas and essential oils. It wasn’t until I was sleeping over twelve hours, shuffling from bedroom to couch to tissues to couch, cocooned in my embarrassingly fluffy robe with no appetite that I gave in and admitted I was sick. What my common cold didn’t know was this girl has the secret weapon for pronto recovery – my mother’s magic potion chicken soup.

Whether you’ve got the sniffles, certain that you must be dying, or are just longing for a warm bowl of soup – this is rest and healing at it’s finest.

Here’s what you’ll need:

• Ghee
• 3-4 large carrots
• Garlic
• Green onion
• 3 chicken breasts
• Lemon rosemary bone broth 16oz
• Organic chicken broth 8oz
• 21 seasoning salute
• Himalayan Pink Salt
• Pepper
• Ginger
• Paprika

1. Pre-heat oven to 400. If using frozen chicken breasts, place on cookie sheet and cover with foil. Once oven is preheated, bake for 20 minutes. Remove foil and bake for another 20 minutes or until cooked through. If using thawed chicken breasts, place on baking sheet and cook uncovered for 20 minutes or until cooked through. Let chicken cool for 10 minutes.
2. While the chicken is baking, peel and slice 3-4 large carrots.
3. Add the carrots to a medium stock pot with 2 TBS of ghee and 1 TBS of minced garlic. Mix in Himalayan Pink Salt, pepper, a pinch of ginger, and Trader Joe’s 21 Seasoning Salute. Stir and bring up the heat to medium to let simmer. Stir occasionally to keep from burning.
4. Once the carrots are tender, stir in 1 cup of chopped green onion and let simmer for 3 minutes.
5. Take the cooled chicken breasts and chop into ¼ inch cubes. Stir into the carrot and herb mixture and let the chicken brown slightly. Sprinkle with paprika and stir until chicken is coated with all of the spices.
6. Pour in 24 oz of your choice of bone broth, stock, or broth. I used 16 oz. of Bare Bones Lemon Rosemary bone broth and 8 oz of organic chicken broth. If you are using regular stock or broth, add in a few sprigs of rosemary and some lemon juice for your very own lemon rosemary chicken broth.
7. Add additional spices – salt, pepper, and Trader Joe’s 21 Seasoning Salute – to taste.
8. Let simmer for a few minutes and serve.

Enjoy with some herbal tea and a long nap.

*If you don’t have Trader Joe’s 21 Seasoning Salute on hand you can make the blend with a combination of these spices: dried onion, black pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, and orange zest.