HEART HEALTHY CHICKEN NOODLE SOUP RECIPES

Steps:

• In a large pot or Dutch oven over medium high heat, heat 1 tablespoon oil. Season chicken all over with oregano, salt, and pepper and add to pot. Cook until golden and cooked through, about 8 minutes per side.  Remove from pot and let rest 10 minutes before chopping into small chunks. Add about 2 tbsp chicken broth to skillet (it should bubble immediately!), then use a wooden spoon to scrape up and golden chicken bits. Let cook until most liquid has reduced down, then add remaining tablespoon oil. When oil is hot, add onion, carrot, and celery. Season with salt and pepper and cook until beginning to soften, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute.  Pour over broth and water and add bay leaf and thyme. Bring to a steady simmer and let simmer 15 minutes. Season with salt and pepper.  Increase heat and bring mixture to boil, then add noodles. Cook until noodles are tender, about 7 minutes. Discard thyme stems and bay leaves, then stir in kale, lemon juice, and chopped chicken.

Steps:

• In a 5- to 6-quart slow cooker combine broth, the water, chicken, carrots, celery, mushrooms, onion, thyme, and garlic-pepper seasoning.
• Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
• If using low-heat setting, turn to high-heat setting. Stir in cream cheese until combined. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just until noodles are tender.