Sundays are a little funky in our house because they are our weekend day that we play sports in some form from 9am-8pm. And because we are in and out of the house so quickly, it’s challenging to prepare any sort of real meals. Enter this soup, which I love for two reasons: 1) I love bone broth (as you may remember from this post or see below) and 2) this is crazy easy to make and it’s something that I can make in the morning and leave on the stove all day for people to help themselves when they are hungry.
WHAT MAKES BONE BROTH SO SPECIAL?
Cooking the the bones and ligaments release collagen and glutamine and minerals like calcium, magnesium, phosphorus as well as things like chondroitin sulfate and glucosamine, which are the same compounds that you may be spending a small fortune on every month to reduce inflammation and joint pain. All of these components make it a nutritional powerhouse not just for when you are sick, but also for everyday wellness. There have been reports touting the benefits of bone broth for conditions such as leaky gut, food intolerances and sensitivities, immune system and of course, joint pain and health.
SERVING SIZE
- Serves 4
INGREDIENTS
- Bone broth
- ~1.25 lbs chicken thighs
- Egg noodles
- 3 stalks celery (washed
- 3 carrots (washed and peeled)
- Salt
- Pepper
- Garlic powder
- Ghee
DIRECTION
- Chop celery and carrots and put in large pot with bone broth
- Bring to a boil and add egg noodles (I add ~1/4 of the bag but add more or less depending on your noodle preference) and then turn to simmer
- Put 1 tablespoon ghee in skillet over medium high. Cut up chicken thighs into 1 inch pieces and put in skillet.
- Season chicken with salt, pepper and garlic powder
- Once chicken is cooked, add it into soup
- Serve and enjoy!
