Curry Chicken Noodle Soup

Welcome to Influenza Season!  So many of my friends have been falling to the upset tummies and aches.  I hope you all have considered getting a Flu shot if you haven't already.  Here, we are keeping our hands washed, flu shots have been received and we are taking a good dose of daily vitamins trying to stave off the "yucks" in our household. 

For those that are not feeling well or trying to get over this nasty business, this recipe goes out to you!  A good dose of  chicken soup is just what the doctor and your grandmother always ordered.  I put a new twist on our household chicken soup to the soul.  A little sweet curry and a pinch of tumeric helps boost the immune system to get you back on your feet!

So laddle up a bowl, curl up in a blanket, breath in the aroma and rest easy you are on your way to feeling better!

Curry Chicken Noodle Soup

4 cups organic chicken broth
4 cups organic chicken stock
1 12.5oz can chicken breast meat (I use Swanson's all Natural) drained
1 8oz canned mushrooms drained
1/3 lb extra wide egg noodles (I used Essenhaus Amish Noodles)
3 tsp sweet curry
1 tsp tumeric
2 tsp garlic powder
2 tsp French thyme
sea salt and pepper to taste

All ingredients into your pot and bring to a boil until your noodles are cooked.  Serve hot with crackers and feel better!

 

ENJOY!