Here is my “magic” chicken soup recipe, simplified:
chicken stock – homemade is best or an organic low salt store bought stock
1-2 garlic cloves, minced
1-2 carrots, peeled and finely chopped
1/2 small onion, finely chopped
1-2 celery stalks, finely chopped
1-2 chicken breasts, cooked and finely chopped or shredded
salt and pepper
This is a very casual recipe – use amounts that suit your individual tastes.
In large stock pot heat 2 TBS oil over medium heat for 2 min. Add 1-2 TBS butter and carrots, onions, celery and garlic. Saute until veggies are soft then add chicken. Saute additional 3-4 minutes then add chicken stock. Use 4-8 cups depending on how much soup you want to make. Finely grate 2-3 tsp fresh ginger and add 1 TBS fresh thyme and salt/pepper to taste. You can add a fresh squeeze of lemon juice too!
If you like noodles in your soup – cook a handful of egg noodles separately and place in bowl. Pour soup over top noodles. Store noodles and soup separately to avoid over cooked, mushy noodles.