4 Weeks of Functional Foods Digest #2
This week, we focused on some of those super common veggies that we use a lot! Functional foods don't need to be complicated, expensive, and hard to find.
I love putting these superstars into a gut-loving, immune-supporting soup. Who doesn't need a good chicken noodle soup recipe on hand? Enjoy!
Gut-Loving, Immune-Boosting Chicken Noodle Soup
1 garlic head
1.5 tbsp + 2 tsp extra virgin olive oil, divided
1-1.5 quarts homemade bone broth
2-3 cups shredded or cubed chicken (shortcut – buy pre-chopped rotisserie chicken from the store)
½ cup diced carrots
½ cup diced celery
½ cup diced onion
Juice from ½ lemon
Zest from 1 lemon
1-1.5 cups gluten-free noodles (I like chickpea noodles, rice noodles, or lentil noodles)
1 tbsp Italian seasoning
Salt and pepper to taste
Preheat oven to 400.
Cut off the top of the garlic head to expose the cloves inside. Place on a piece of foil. Drizzle with 2 tsp extra virgin olive oil and sprinkle with salt. Wrap the foil around the garlic and roast for 25 minutes or until garlic is soft and slightly browned. Set aside.
Heat 1.5 tbsp extra virgin olive oil in in a stock pot. When the oil shimmers, add the onions, carrots, and celery. Sauté until onions are translucent.
Add chicken bone broth. Bring to a boil and add the noodles. Boil stock and noodles for as long as indicated on noodle/pasta package.
Add cooked chicken, lemon juice, lemon zest, 1 tbsp, and salt and pepper (as desired) of Italian seasoning. Simmer for 3-4 minutes.
Squeeze the garlic cloves out of their skin and add to the soup.