HOMEMADE ANTI-INFLAMMATORY CHICKEN NOODLE SOUP

Ingredients:
1 lb chicken legs or bone-in chicken thighs
5 oz pasta
2 onions (1 whole, 1 chopped)
3–4 garlic cloves, minced
1–2 small potatoes, chopped
3–4 bay leaves
3 carrots (2 chopped, 1 whole)
3 celery stalks (2 chopped, 1 whole)
7 cups water or chicken broth
Olive oil for sautéing
1/2 tsp ground ginger
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp smoked paprika
10–12 whole peppercorns
Dash of black pepper
1/2 tsp thyme
Salt to taste
Fresh cilantro & dill

Directions:
Peel and chop the potatoes, 1 onion, 2 carrots, and 2 celery stalks. Set aside the remaining whole onion, carrot, and celery stalk.

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 2 minutes. Add the chopped carrots, celery, and garlic, and cook for another 2–3 minutes until fragrant.

Add the chicken and  your liquid (cold water or broth). Stir in the ginger, cumin, turmeric, thyme, smoked paprika, whole peppercorns, black pepper, and salt. Add the bay leaves, chopped potatoes, whole onion, carrot, and celery stalk.

Bring to a boil, then reduce the heat and simmer gently for about 35 minutes, or until the chicken is fully cooked and tender.

Remove the chicken and whole vegetables. Discard the whole vegetables and bay leaves. 

Add the pasta and cook for 8–10 minutes, or according to package instructions, until tender. Add a little more broth if needed. If using extra liquid, taste the soup again and adjust the spices and salt as needed, since additional water or broth can dilute the flavor.

Meanwhile, remove the chicken from the bones and shred the meat. Return the shredded chicken to the soup.

Finish with plenty of fresh cilantro and dill. Adjust the seasoning to taste, serve warm, and enjoy