There is nothing like a nutritious chicken noodle soup for fighting off winter colds.


4 medium carrots sliced into rounds

3 stalks sliced celery

1tbsp olive oil

1 medium diced onion

1 tsp each fresh thyme and rosemary, chopped

1tsp turmeric

2 chopped garlic cloves

Shredded meat from one rotisserie chicken

2-3 cups dry egg noodles

Zest and juice from ½ a lemon

1.5tsp salt

1 bay leaf

1/2tsp black pepper

8 cups chicken broth

3tbsp fresh chopped parsley


  1. Heat olive oil in a heavy, lidded pot over medium-high heat and add onion, carrots and celery. Sauté for 10 minutes until vegetables are softened.
  2. Add rosemary, thyme, garlic, turmeric, salt and pepper and lemon zest and sauté for 1 to 2 minutes. Slowly add chicken broth along with the bay leaf and lemon juice and stir to mix.
  3. Bring to boil, and then add egg noodles and shredded chicken. Cover and reduce heat to low, simmering for 10 to 15 minutes until pasta is cooked.
  4. Check seasoning, add parsley and serve.

Serves 6