Chicken Wellness Soup (Gluten-Free Noodles)

      I came up with this recipe as a way to help protect against illness. I wanted something that included the good enzymes from chicken and also had the powerful antibiotic properties of garlic and ginger.

     I used apple cider vinegar with the mother in it because that helps break down the enzymes in the chicken bones. I do the same thing with my Chicken and Dumplings recipe, but lime can be substituted for apple cider vinegar in this recipe.

     I used rice noodles, carrots, and radishes because they went well with the ginger and are full of antioxidants. All in all, this is a nourishing soup.

Things to note:

     It is better to add the garlic and ginger at the last moment right before serving because this will keep the garlic from overcooking. 

     You want the alison properties in the garlic to be present because that is what has the antibiotic properties. These properties decrease after about five minutes of cooking time.

Ingredients:

5 lbs of chicken thighs

8 cups of water

1 teaspoon of kosher salt plus more to taste

1 tablespoons of apple cider vinegar or lime juice

1 or 2 serrano peppers, deseeded and chopped

4 carrots, sliced

1 cup of radishes, sliced

1 tablespoon garlic, chopped

1 tablespoon ginger, chopped

1 tablespoon of honey

1 tablespoon cilantro, chopped

7 oz. rice noodles

Directions

Put chicken in your instant pot or pressure cooker and fill water to the max fill line (about 8 cups of water). Add salt and apple cider vinegar. Put lid on and lock in place. Set your instant pot to the pressure cooker setting cook chicken for 25 minutes. If using an actual pressure cooker it should only take about 20 minutes once it comes up to pressure.

Once cooked remove chicken from pot and remove the chicken from the bones. Add the carrots, rice noodles, more salt, and serrano peppers, and allow to cook until carrots and noodles are tender. Add chicken back into soup, and add a tablespoon of honey. Add radishes and cook a little longer, and ginger, garlic, and cilantro last. Taste to see if more salt is needed. Serve immediately.