Author: Allie, Hamama Customer Success Manager

Prep Time: 15 minutes

Cook Time: 45 minutes

Makes: 6-8 servings

This lemony ginger chicken noodle soup is not only warm and comforting, it’s packed with nourishing ingredients. Great for a cozy meal any day of the week or for a soothing feel-better meal when you’re under the weather. Don’t forget to garnish with fresh herbs and microgreens for an added burst of flavor and brightness.

Ingredients:

• 2 tbsp olive oil

• 2 tbsp salted butter

• 1 rotisserie chicken, diced or shredded

• 4 large carrots, peeled & sliced

• 4 stalks of celery, sliced (leaves and all!)

• 1 sweet onion, diced

• 1 bay leaf

• 3-4 garlic cloves, thinly sliced

• Splash of braggs liquid aminos or soy sauce

• 1 tbsp grated ginger

• 1 lemon, zested and juiced

• 4 cups kale, chopped

• 6-8 cups chicken stock

• ½ tsp cayenne pepper or red pepper flakes, optional

• Egg noodles or your favorite pasta, cooked

• Salt & Pepper, to taste

• Grated Parmesan cheese for garnish

• Microgreens for garnish

Instructions:

1. Heat a large Dutch oven or pot to medium-high heat. Add olive oil & butter and allow to get hot.

2. Add the veggies and garlic to the pan and sauté until onions are translucent, stirring occasionally to prevent burning.

3. Stir in the lemon zest and ginger to combine. Cook until fragrant, about 30 seconds.

4. Pour in lemon juice, liquid aminos and chicken broth, and add the bay leaf. Season with cayenne pepper, salt and black pepper. Feel free to use other seasonings as well if desired.

5. Reduce heat to a simmer and cover. Cook until the flavors combine, about 20 – 25 minutes.

6. Meanwhile, cook noodles according to package directions (al dente).

7. Add noodles & shredded chicken to the soup pot and taste for seasoning. Stir in the chopped kale.

8. Serve hot and garnish with Parmesan cheese and microgreens.