This recipe highlights the classic flavors of this classic soup without a long cook time. In a pinch, you can also use canned white meat chicken chunks or shredded rotisserie chicken. For extra vegetables, try adding peas, broccoli, leafy greens or whatever you happen to have on hand.
(Makes 3-4 servings)
1 tbsp olive oil
1 medium onion, chopped
3 large carrots, peeled and sliced into rounds
4 celery stalks, diced
2 garlic cloves, minced
1 boneless, skinless chicken breast, cut into 1-inch cubes
4 cups chicken stock
Salt and pepper to taste
4 scoops Native Origins Collagen Peptides
4 oz chickpea or lentil noodles
½ cup fresh dill, stems removed and roughly chopped
½ cup fresh parsley leaves, roughly chopped
Heat olive oil in a dutch oven set over medium heat. Add onion, carrots and celery and saute about five minutes. Add garlic and saute additional one to two minutes.
Add cut up chicken breast to vegetables and saute additional two to three minutes, letting the chicken pieces brown.
Season with salt and pepper and pour in chicken broth. Bring mixture to a low boil, then reduce heat and let simmer for about 15 minutes.
Stir in collagen powder and noodles. Simmer for an additional five to eight minutes or until noodles are cooked through, but not mushy. (Check the noodle package for recommended cook time.)
Just before serving, stir in fresh herbs. Ladle soup into bowls and enjoy immediately.
Research shows that regular collagen supplementation is required to maintain its anti-aging benefits.