This delicious soup will boost your immune function and warm your belly.
Make a large pot and freeze some for later in the week.

Yields1 Serving
 2 quarts of boiling water
 1 whole chicken
 1 package of ancient herbal mixture
 3 Tablespoons oil
 Salt, to taste
 1 Tablespoon cinnamon
 3 slices fresh ginger, diced
 1 leek, sliced
 3 carrots, cut into bite size pieces
 3 celery stalks, cut into bite size pieces
 1 handful of spinach or escarole (optional)
1

Bring 2 quarts of water to a boil.

2

Add the chicken and ancient herbal mixture. Let boil for 45-60 minutes.

3

Remove the chicken and strain the ancient herbal mixture from the pot. When cool, remove the meat from the chicken carcass.

4

Add the meat back to the pot.

5

Meanwhile, in a large wok, heat oil and add salt, cinnamon, ginger, carrots, leeks, and celery. Stir until veggies are translucent then add to the boiling water.

6

Add the noodles to the pot. Allow flavors to mix for 10 minutes.

7

Add the spinach or escarole. Stir for 1 minute and serve.

CategoryCooking Method,

Ingredients

 2 quarts of boiling water
 1 whole chicken
 1 package of ancient herbal mixture
 3 Tablespoons oil
 Salt, to taste
 1 Tablespoon cinnamon
 3 slices fresh ginger, diced
 1 leek, sliced
 3 carrots, cut into bite size pieces
 3 celery stalks, cut into bite size pieces
 1 handful of spinach or escarole (optional)

Directions

1

Bring 2 quarts of water to a boil.

2

Add the chicken and ancient herbal mixture. Let boil for 45-60 minutes.

3

Remove the chicken and strain the ancient herbal mixture from the pot. When cool, remove the meat from the chicken carcass.

4

Add the meat back to the pot.

5

Meanwhile, in a large wok, heat oil and add salt, cinnamon, ginger, carrots, leeks, and celery. Stir until veggies are translucent then add to the boiling water.

6

Add the noodles to the pot. Allow flavors to mix for 10 minutes.

7

Add the spinach or escarole. Stir for 1 minute and serve.

HERBAL SOUP WITH NOODLES

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