I made this quick and easy chicken noodle soup minus the noodles. I felt nourished all the way to my bones. I added kombu to the soup while it was cooking to get extra minerals like magnesium. Just use it like a bay leaf, so I discarded it after the soup was done.
It expands and then just discard after soup is done. You can find Kombu at the health food store.
I put 1.5 Tablespoons of Extra Virgin Olive Oil, 2 carrots, 4 celery stalks, and 1 onion. Cooked till fragrant and onions translucent.
I took 5 minutes the night before to chop all the vegetables, so they were ready for me to make the soup in less time.
I also boiled the chicken ahead of time.
Then I added 6 cups of broth. Using this bone broth is what makes this soup SO good. I normally make my own, but I really would rather buy it. I buy it from biodynamic wellness in Solana beach. It makes my soups taste 100x better and 100x healthier. I will talk more in class about why this is called "liquid gold" and all the amazing benefits of bone broth.
Then I add in chicken. I used boiled boneless, skinless, chicken thighs. I added in fresh ground pepper and a little sea salt.
I cooked the soup for about 30 min and then I took it off the heat and added in some fresh dill.