Chicken Noodle Soup

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Did you know if you make your own chicken noodle soup from scratch it tastes really good? Like order-it-in-a-restaurant tasty? Go-back-and-get-a-second-bowl delicious? I honestly did not have any real feelings one way or another towards chicken noodle soup until the day I made my own stock for the broth and needless to say it was a game changer. This soup is such a favorite that my youngest requests it as her birthday meal. Try it! You’ll like it! (Old school Yo Gabba Gabba? Yes? No? Stop? Okay.)

Ingredients

  • 1/2 cup Carrots, finely diced
  • 1/2 cup Celery, finely diced
  • 1/2 teaspoon Salt (more if you have not added salt to homemade stock yet)
  • 1/2 teaspoon Turmeric
  • 1/4 teaspoon Pepper
  • 1 tsp Parsley
  • 8 cups homemade chicken stock
  • 3-4 cups shredded or diced cooked chicken, loosely packed
  • 6 oz noodles (I use Trader Joe’s gluten-free brown rice curly noodles)

Preparation Instructions

Add 2 Tbsp fat of your choice into a large pot over medium heat. I like to use butter but olive oil or the chicken fat scraped off the top of the chilled homemade stock work great, too! Add the carrots and celery to the pot and sauté for several minutes (~7-10), stirring occasionally, until softened. Add the herbs and spices and chicken stock. Stir to combine and increase heat in order to bring the soup to a low boil. Cover and simmer for ten minutes. Increase the heat to bring the soup to a full boil and add the noodles* and chicken. Cook the noodles for 8 to 10 minutes or as directed on the package.

*If you are using gluten-free noodles and planning to freeze a portion, I recommend freezing the soup without noodles and cooking them later as gluten-free noodles don’t stand up well to freezing and thawing.

Taste and adjust seasonings as desired. Makes 4-6 servings.

Chicken Noodle Soup
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Chicken Noodle Soup

Recipe by Laura Asrani

Ingredients

  • 1/2 cup Carrots, finely diced

  • 1/2 cup Celery, finely diced

  • 1/2 teaspoon Salt (more if you have not added salt to homemade stock yet)

  • 1/2 teaspoon Turmeric

  • 1/4 teaspoon Pepper

  • 1 tsp Parsley

  • 8 cups homemade chicken stock

  • 3-4 cups shredded or diced cooked chicken, loosely packed

  • 6 oz noodles (I use Trader Joe’s gluten-free brown rice curly noodles)

Directions

  • Add 2 Tbsp fat of your choice into a large pot over medium heat. I like to use butter but olive oil or the chicken fat scraped off the top of the chilled homemade stock work great, too!
  • Add the carrots and celery to the pot and sauté for several minutes (~7-10), stirring occasionally, until softened.
  • Add the herbs and spices and chicken stock. Stir to combine and increase heat in order to bring the soup to a low boil.
  • Cover and simmer for ten minutes.
  • Increase the heat to bring the soup to a full boil and add the noodles* and chicken. Cook the noodles for 8 to 10 minutes or as directed on the package. *If you are using gluten-free noodles and planning to freeze a portion, I recommend freezing the soup without noodles and cooking them later as gluten-free noodles don’t stand up well to freezing and thawing.

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