Spiced Chicken noodle soup

My twist on a chicken noodle soup. If you like flavor thats packed with anti inflammatory spices, you will love this soup! Perfect for sick days or gloomy nights.

Ingredients-

• Chicken breast

• 2 celery stalks, diced

• Yellow onion, diced

• 1 tsp tumeric

• 1 tsp minced fresh ginger

• 2 Garlic cloves

• 1tbs Garam masala

• Extra wide egg noodles

• 4 cups of chicken broth

• 1 tsp pepper corns

• 1 tsp red pepper flakes (Skip if you don’t like spicy)

• Mushrooms and baby bok choy (optional)

• Fresh lemon juice

• 1 tbs parsley

• Salt and pepper to taste

Directions-

1. Dice your chicken breast and add to large stock pot with 1 tbs of olive oil on medium, season with salt and pepper. Cook until browned. Then set aside.

2. In the same pot, add your diced onion, carrot, celery, and garlic, sauté until fragrant. Then add spices, salt and pepper, and ginger, stir for a few min.

3. Add chicken broth, bring to a boil then add back in chicken breast, vegetables of your choice (I used mushrooms and bok choy), turn temperature down to low, cover and let simmer for 30 min.

4. After vegetables have softened add in your egg noodles until cooked, about 6-7 min.

5. Remove from heat, fresh parsley, a little lemon juice then serve immediately.