Traditional chicken noodle soup perfect for what ails you, especially if you use homemade chicken stock. Cook the noodles separately for best texture and maximum versatility, plan for 1/2 cup to 1 cup of noodles or other grains/person. Try rice, barley, quinoa, couscous, too.
In large pot, cook choice of pasta, rice or other grains according to package directions. Set aside when done.
In separate large, heavy pot, heat oil over medium high heat.
Add onion, celery, and carrots. Cook until onions are translucent, 3 to 5 minutes.
Stir in garlic, ginger, turmeric and thyme and cook until fragrant, about 30 seconds.
Add stock and bay leaf and bring to boil. Reduce heat, cover with lid partially askew and simmer until vegetables are nearly tender, 6 to 8 minutes.
Add cooked chicken and frozen peas (or other vegetables) and heat through, 5 minutes.
Taste and adjust seasoning, including lemon juice.
Remove from heat and add fresh parsley.
Place warm noodles or other grain in bowl and add soup on top.
Notes
* ginger and turmeric are optional, but add anti-inflammatory benefits, especially helpful if using this soup to soothe sore throats or colds. The turmeric will add intense yellow color.** try other herbs like rosemary or dill tooCook noodles separately for best texture and maximum versatility, plan for 1/2 cup to 1 cup of noodles or other grains/person. Try rice, barley, quinoa, couscous, too.Freeze without the noodles, the noodles will turn soft and fall apart when frozen. It is not unsafe, but it is not visually or texturally pleasing. If you’d like to make this soup as a freeze ahead meal, do everything except add the noodles. Once you’re ready to prepare the soup for eating, cook noodles in a separate pot until just tender, then add to soup.