Chicken Noodle Soup


4 large chicken breasts
3 large carrots
1 large onions
3 medium leeks
1 bundle of turnip greens
2 cups of frozen peas
3 cloves of garlic
2 boxes of organic chicken broth (normally I make my own but I was lazy and this was faster & more realistic-no guilt if you use the boxed!)
1 large bag of udon noodles (if you want to take the nutrient factor up a notch replace with buckwheat noodles-my family just has a weakness for udon noodles)


First off I heated some olive oil in a big stock pot and added the chicken cooking over medium high until done or almost done (I had roughly chopped it so it would cook quicker)

Remove chicken and add a bit more olive oil plus the carrots, onions, leeks and garlic. Let soften about 5-10 mins or so (no exactness needed)

Add the greens plus the peas and the chicken back to the pot. I like to throw in some pepper, turmeric, maybe a bit of thyme (whatever spices you've got lying around) and top with the broth

Let it bubble over a low heat for as long as you like. I went about an hour and then added the noodles and let it cook till we were ready to eat!

Really low maintenance easy recipe and it tasted great-every single member of the fam gave it 2 thumbs up (rare!)

You could also like triple this and freeze 4 or 5 nights worth of dinner in large freezer bags-it wouldn't take any extra work! Batch cooking at its best!