This Garden Vegetable Chicken Noodle Soup was inspired by my love of gardening. When you grow a garden, you can end up with an endless supply of fruits and veggies. Now what to do with them all. Well, you can learn to can. That will help to preserve some of your freshly grown harvest (more on that another time). Or you can find some recipes that correlate with what you are growing season to season.
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This chicken noodle soup recipe is a staple of ours in the winter. We always have a good supply of Swiss Chard and Longevity Spinach ( a superfood) as well as the garden variety spinach, carrots, and celery.
Did you know that dark leafy greens are the most nutrient dense vegetables that we can consume? Swiss Chard is packed full of Vitamins A, C, E & K as well as providing calcium, magnesium, zinc, sodium, copper & phosphorus. No wonder it is considered a superfood!
You can tell by the leaves that Swiss Chard is closely related to beets. It is famous for being able to grow in poor soils. Give it a little love and you will have a nice plant that will keep on giving all year long ( here in Arizona anyway, other places it may not survive the winters).
Another less known superfood is Longevity Spinach (also known as Mollucan Spinach or Cholesterol Spinach). I love to add this into any recipe I can. It can easily be substituted for just about any other dark leafy green in a recipe. It is not only famous for its anti-inflammatory benefits, but rich in antioxidant and other phenols, and anticancer proteins – peroxidase.
When making this soup I prefer to use homemade bone broth. I will be posting a recipe for this soon. If you don’t have access to homemade bone broth, you can use any canned or boxed broth on the market. When buying broth I prefer to buy Organic, when I can. Pacific Foods and Swanson both make a decent broth. We also prefer to purchase low sodium varieties. You can always add salt to recipe but you can’t take it out once it is there.
Chicken Noodle Soup
Quick and simple for a late night meal. Perfect way to use leftover rotisserie chicken.
- 3 qt chicken broth
- 2 cup cooked, shredded chicken
- 2 carrots, peeled & sliced
- 2 stalks celery
- 2 cloves garlic
- 1 pinch salt & pepper
- 4 stalks with leaves swiss chard, chopped
- 2 cups longevity spinach / spinach
- 6 oz spaghetti noodles
- Salt to taste (optional)
- Combine first 6 ingredients in a large soup pot and bring to
a boil. Cook 4-6 minutes until carrots are tender.
- Break spaghetti into 1 in pieces and add to pot. Cook for 8 min.
Add chopped swiss chard including stalks and longevity spinach (or regular spinach) and cook an additional 3-4 minutes until leaves wilt .
Add salt to taste. Serve.