Chicken Seaweed Noodle Soup

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With fall flu season upon us, there’s no better way to fend off unwanted ailments than with a steaming bowl of chicken noodle soup. Filled with nutrient-dense chicken broth, vitamin A-packed carrots and our superfood seaweed infused Penne Pasta, this recipe will help you ward off whatever comes your way, while warming your belly with a heaping serving of nostalgia. Whether you choose to make your own broth, or shave off some time with an organic store bought version, this recipe works great either way!

Chicken Seaweed Noodle Soup

  • 2 Tablespoons olive oil

  • 2 organic rainbow carrots, diced

  • 2 stalks organic celery, diced

  • 1 small shallot, shaved thin

  • 1 organic, free-range chicken thigh, cubed

  • ¼ cup organic parsley, roughly chopped

  • 1 cup Blue Evolution Penne Pasta

  • 4 cups organic, free-range chicken stock*

  • Salt and Pepper to taste

In a large pot on medium, heat olive oil and add carrots, celery and shallots. Cook until softened. Stir in raw cubed chicken thigh and sprinkle with salt and pepper. Cook chicken completely. Cover with chicken stock and bring to a boil. Add in Blue Evolution seaweed penne and cook, stirring occasionally, 7-10 minutes. Add more salt and pepper to taste. Ladle into bowls and top with fresh parsley. Slurp immediately.

*Organic Chicken Stock  

  • 1 whole organic chicken carcass, meat used for another occasion

  • Water to cover chicken frame with a few inches on top

  • 1 peeled yellow onion, quartered

  • 3 carrots, cut into 1-inch rounds

  • 3 stalks organic celery with leaves, roughly chopped

  • ½ cup parsley stems, roughly chopped

  • 2 whole peeled garlic cloves

  • 2 Teaspoons sea salt

  • 1 Teaspoon whole peppercorns

  • 2 bay leaves

Add all ingredients to a large stockpot. Bring to a simmer, skimming any impurities that rise to the top. Simmer on low for 4-6 hours. Strain off broth and discard solid ingredients.