2 vegetables-preferrably different colors like peas and carrots (doesn't matter if they're canned-undrained-1 can each, bottled-small bottle-undrained-1 bottle each, frozen-1/2 bag each, or fresh-1c. each-bite-sized)
1 can cream of chicken soup (optional-if you prefer creamier soup)
1 chicken bouillon cube OR 1 t. chicken bouillon powder
1c. noodles of your choice (optional)
1 quick sprinkle herbs/seasonings (recommended ginger and honey)
Herbs that can be used and their health benefits to the body:
cayenne-digestion, circulation, arthritis, colds/sinuses, kidneys
celery seeds-blood pressure, muscle spasms, arthritis, kidneys, antioxidant, sedative, diuretic, inflammation
fennel-digestion, kidneys, liver, lungs
honey-antibacterial properties, natural flavor enhancer
garlic-helpful for practically everything
parsley-cancer, digestion, kidneys, liver, thyroid, blood pressure, diuretic, bad breath
rosemary-digestion, circulation, congestion, liver, cancer, blood pressure, menstrual cramps, headaches
thyme-inflammation, respiratory issues, eliminates gas, headaches, liver
mustard seed (dry mustard)-digestion, inflammation, congestion
black pepper-antioxidant
Place uncooked chicken in a large soup pan. Choose the herbs you want to flavor your chicken--just a quick sprinkle of each (choose no more than 3 or 4). Add water to pan--so pan is about 1/2 full. Bring to a boil on high heat and boil until chicken is cooked (about 20-30 min. depending on how big the chicken pieces are). Remove chicken from pan and cut up into bite-sized pieces. Return chicken to pan. Add the vegetables, chicken bouillon, cream of chicken soup, and noodles. Bring back to a boil and boil until vegetables and noodles are the right consistency or 5-10 min. May serve with crackers if you don't add noodles to the soup. Enjoy!
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