Our recipe this week comes from our awe-inspiring yoga instructor, Laura Mayhew! If you’ve never experienced one of her classes, you’re missing out. There are both in-person and livestream options!
Homemade chicken soup:
Whole Chicken
One container low sodium chicken broth
One small bag baby carrots
4 pieces celery stalk
One onion
1 tbsp parsley flakes
2 bay leaves
Salt and pepper to taste
Egg noodle pasta
1. Peel onion and cut into 4 pieces. Place in bottom of stock pot, add bag of carrots and then cut celery in half. Place whole chicken on top then pour chicken stock over the top of all. Add water to fill the pot
2. Once all those are covered, add parsley, bay leaves, and salt and pepper
3. Bring to a boil, then lower heat to medium. Cook approximately 90 min until chicken is cooked through
4. Remove chicken and bay leaves
5. Purée all Ingredients left in pot, cut chicken into small bite sized pieces and add back into soup
6. Cook egg noodles separately
7. Once the noodles are cooked place on bottom of a bowl and add soup on top