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The information and services provided by Gretchen Spetz MS, RDN, LD are in no way to be used as a substitute for medical care. The information provided by this website and services is for educational purposes only. Individuals should seek the permission and supervision of a physician before starting any weight loss plan, diet or exercise program. All medical information should be used in consultation with your physician and other healthcare providers. Gretchen Spetz MS, RDN, LD  is not responsible for the contents or products of any or all links made from and to this site by a third party site. The Functional Kitchen LLC disclaims any liability arising directly or indirectly from the use of this web site and/or services.

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4 Weeks of Functional Foods Digest #2

November 8, 2018

 

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

Serves 6-8

 

Ingredients:

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

 

Directions:

  1. Preheat oven to 400.

  2. 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.

  3. 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.

  4. 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.

  5. Add cooked chicken, lemon juice, lemon zest, 1 tbsp, and salt and pepper (as desired) of Italian seasoning. Simmer for 3-4 minutes.

  6. Squeeze the garlic cloves out of their skin and add to the soup.

  7. Enjoy!

     

     

     

     

     

     

     

     

     

 

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