Crockpot Chicken Noodle Stew

Winter is coming, and that means immune boosting delicious stews to keep you warm and help cure your common cold. This remix off the classic Chicken Noodle Soup is packed with more vegetables and anti-inflammatory spices. The combination of ginger, turmeric, garlic, cayenne pepper, and more will leave your taste buds satisfied, belly fully, and nose cleared

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut your onion, carrots, and celery into a small dice, and add to a large slow cooker. Dump in your bag of defrosted broccoli. Finely cut your ginger, and add to the pot as well with your minced garlic

Step 2

Cut your chicken thighs into bite sized pieces, and add to the pot

Step 3

Add in your soy sauce, chicken bouillon, dried spices (thyme, garlic, onion, cumin, black pepper, allspice, turmeric, cinnamon, nutmeg, and cayenne), and water. Mix everything together

Step 4

Cover and cook on low for about 6 hours, or until the chicken is at least 180F, and the pasta and vegetables are tender

Step 5

With about 30 minutes left on the stew, cook your pasta on the stove according to instructions. Mix the cooked pasta into the finished stew, along with lemon juice. Serve

Step 6

Whole wheat, egg noodles, gluten free pasta, chickpea pasta, or red lentil pasta are all good choices. Putting the pasta in raw at the start will cause it to disintegrate and fully mix into the stew (I've made that mistake before), which is why it has to be added at the end

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