A healthy homemade soup to jumpstart the New Year

When sweater weather arrives, there’s nothing quite as comforting as a pot of something savoury and delicious simmering on the stove.

As you turn to hearty soups this winter, having the right seasonal staples means you’ll be well on your way to having piping hot meals on the table, quickly and hassle-free.

Keep your pantry and fridge stocked with essential ingredients like onions, carrots and celery, along with a collection of earthy, zesty spices and versatile, all-purpose seasonings. You’ll also need a rich and all-natural stock handy. Simmered all day with chicken, vegetables and herbs and spices, a deeply flavoured stock can bring a burst of savoury warmth to countless dishes. It’s low on sodium so it’s a good-for-you start to many delicious meals beyond soup, like rice, sauces, and more.

To help you embrace the colder weather, try a recipe for a hearty classic loaded with tender veggies, chicken, egg noodles and robust flavor that puts this stock -- aka “liquid gold” -- front and-centre. Yep, you guessed it, Savoury Homemade Chicken Noodle Soup. Nostalgic and nourishing, all you need is 10 minutes of prep time and 20 minutes cooking on your stovetop.

Ingredients:
• 2 tablespoons vegetable oil
• 1 cup chopped yellow onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 tablespoons garlic, herb and black pepper and sea salt all purpose seasoning
• 1/2 teaspoon ground turmeric
• 1 pound boneless skinless chicken breast
• 2 cartons (32 ounces each) unsalted chicken stock
• 2 cups uncooked medium egg noodles
• 1/2 cup frozen peas

Preparation
1. Heat oil in a large saucepan on medium heat until it shimmers. Add onion, carrots and celery; cook and stir for 3 minutes or until softened. Stir in seasoning and turmeric; cook for 30 seconds until fragrant. Add chicken and stock. Bring to boil. Reduce heat; simmer, covered, 15 to 20 minutes until chicken is cooked through and tender.

2. Transfer chicken to medium bowl; shred using two forks. Set aside. Stir noodles into broth; cook for 6 minutes or until tender. Return shredded chicken to the saucepan. Gently stir in peas. Sprinkle with parsley to serve, if desired.