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You can’t go wrong with chicken soup at this time of the year when bugs hit


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It’s nearing the end of January, and our little family has been fighting that seasonal bug, unfortunately. We try to do the right things: outdoor time, wash our hands, lots of cleaning, balanced with lots of immunity-building foods.

Nutrition is the building blocks to health, so we remind ourselves every day to keep on track and treat our body with respect. When you feel low, get some rest and rise the next day refreshed and ready to go.

To help with that, tomorrow will be a chicken noodle soup kind of day – comfort is also important in wellness. For everyone in our home, getting on the road to feeling better starts with a good bowl of soup. This soup also makes good takeout, perfect for that friend stuck at home trying to heal. For those hit by the bug, get well soon.

And happy cooking!

Chicken Noodle Soup


  • 1 4-5 lb stewing hen or chicken
  • 7 cups water
  • 1 onion, cut in half
  • 2 carrots chopped
  • 2 stalks celery
  • 3 sprigs thyme
  • 1 spring rosemary
  • 2 bay leaves
  • 3 black peppercorns

Soup preparation:

  • 3 Tbsp. vegetable oil
  • 1 onion, diced
  • 1 cup sliced carrots
  • 1/2 cup diced celery
  • 1 tsp. chopped garlic
  • 1 tsp. chopped thyme
  • 1/2 tsp. chopped rosemary
  • 2 bay leaves
  • 3 cups prepared chicken stock
  • Lemon juice
  • 2-1/2 cups chopped chicken
  • 1 cup frozen vegetables
  • Zest one lemon
  • Salt and pepper to taste
  • 2 Tbsp. chopped parsley
  • 1 cup spinach-and-cheese tortellini, cooked

To make the stock, place all ingredients in a large stock pot, pour cold water over the chicken. Place on medium heat bring to a boil. Allow to simmer for about 1-1/2 hours.

Strain chicken and vegetables allow to cook. Refrigerate until ready to use.

Remove extra fat from the liquid.

To make soup, place vegetable oil in a preheated pot, add onions, carrots, celery, chopped garlic, herbs. Allow the vegetables to sweat but not get any colour. Keep heat lower to all this cooking to happen. 

Add chicken stock and juice of one lemon. Simmer until the vegetables are tender.  Add diced chicken and simmer for another 1/2 hour.

Before serving, add the frozen vegetables and bring back up to a simmer. Remove from heat and add tortellini., lemon zest and parsley. Season with salt and pepper.


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