20-minute Homemade Chicken Noodle Soup

As the temperatures begin to cool, and flu season quickly approaches I wanted to share my easy chicken noodle soup recipe!

Ingredients:

2 quarts - Low sodium chicken broth

1 bunch of organic celery

1/2 bag of organic baby carrots

1/2 bag of quinoa & brown rice pasta (or any noodle of your choice)

1 lb. organic ground chicken

Turmeric, salt, papper, and garlic to taste

Directions:

In a frying pan cook ground chicken on low heat until it reaches an internal temp of 165°.

In a large pot add both quarts of low sodium chicken broth and bring to a boil.

Wash, trim, and chop celery and carrots - then add to broth.

Once broth is boiling add in pasta, cook for approx 8 minutes (follow cook times for your specific pasta).

Once chicken is fully cooked, add to pot and stir.

Add spices to taste, and cook on low for approx 10 minutes.

Enjoy!!

How to make easy Japanese soup recipe

My client shared this recipe with me years ago, and it’s still one of my favorites!

I have made a few modifications to make it Lean and Green Body® approved…but let me tell you it is still packed full of flavor and nutrients! This recipe is perfect for winter months, but is light enough to enjoy in the summer as well.

This is sure to be a crowd pleaser for the whole family!

Japanese Soup Recipe

Ingredients

 64 oz. of low sodium chicken broth, plus 32 oz. water (less or more to taste)

1-2 TBSP Bragg’s liquid aminos

1-2 inches of fresh ginger (or to taste)

1 can of sliced water chestnuts

1 package of fresh of Shitaki mushrooms

1/4 cup of sliced green onions (only the green part)

2-3 handfuls of spinach or bok choy

Mini wontons (optional, avoid if making soup gluten free)

Directions:

Bring broth, liquid aminos and ginger to boil. 

Add water chestnuts and green onions and simmer for about 5-10 min.

Add shiitake mushrooms, wait approximately 2-3 minutes and add dumplings if you are using them.

Add spinach or bok choy (if using bok choy you will need to cook a little longer).

Allow everything to simmer together on low/simmer for approximately 10-15 minutes.

Enjoy!

How to Make my Golden Summer Squash and Corn Soup

Ingredients

• 1 tablespoon grapeseed oil

• 1 medium shallot, chopped

• 2 medium summer squash, (about 1 pound), diced

• 3 teaspoons of chopped thyme and/or oregano

• 1 14-ounce can of bone broth, or reduced sodium vegetable broth

• 1/4 teaspoon salt

• 1 cup fresh corn kernels, (from 1 large ear)

• 1 teaspoon lemon juice

• 1/4 cup crumbled feta cheese

Directions

1. Heat oil in a large saucepan over medium heat.

2. Add shallot and cook, stirring for approximately 1 minute.

3. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.

4. Add broth and salt; bring to a boil.

5. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more.

6. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.)

7. Return the soup to the pan and stir in corn.

8. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes.

9. Remove from the heat; stir in lemon juice.

10. Serve garnished with the remaining 2 teaspoons herbs and feta.