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Recipe Collection: Chicken “Not Noodle” Soup

admin September 24, 2019

I love chicken noodle soup.

Always have.  When I was a little girl, that meant the stuff in cans.  Those iconic red-and-white labels that had basically no veggies and just tiny bites of chicken and overcooked noodles in them.  Still loved it.  (Although I haven’t had that in years now.)

By the time I was teen, I’d graduated to cans with veggies in it…restaurant versions…and starting to try my hand at “homemade.”  With a box of broth, naturally.

Fast forward several years, and I’ve perfected my homemade version, starting with a base of delicious bone broth.  Super nourishing, and super delicious.

These days I’m trying not to eat so many grains.  And noodle soup, in all its goodness, is pretty high on the grains.  I didn’t want to just not eat it anymore, or find some kind of grain-free substitute that would change the flavor of the soup itself.  So…I adapted it a bit, and came up with a version that’s exactly what a good chicken soup should be — without the noodles.

Chicken “Not Noodle” Soup

Be patient when making this and build the flavors slowly — it’s more wait time than hands-on time, and it will be worth it.  Every step and every herb has its place here.

If you’ve been grain-free, don’t miss out on “chicken noodle” soup for another minute.

Ingredients:

  • 4 tbsp. butter or avocado oil
  • 1 medium onion, chopped
  • 4 – 6 ribs celery (about 2 cups), sliced
  • 3 – 4 carrots (about 1 1/2 cups), peeled and sliced
  • 8 cups homemade bone broth
  • 1 large chicken breast (about 1 lb)
  • 2 tsp. parsley
  • 2 tsp. sage
  • 1 bay leaf
  • Salt to taste

Directions:

Step 1: In a large soup pot, melt butter (or heat oil) on medium low heat.

Step 2: Add all the veggies and salt generously.  Allow them to cook for 5 – 10 minutes, until softened a bit.

Step 3: Add the chicken, broth, veggies, and herbs.

Step 4: Simmer on low for about 2 hours, stirring occasionally.  Don’t rush this!

Step 5: Remove the chicken from the pot and cut or shred it.  If it’s cooked properly, you should be able to do this with a spoon.  Seriously.

Step 6: Return the chicken to the pot, taste to adjust salt, then serve.

Chicken "Not Noodle" Soup

Ingredients

  • 4 tbsp butter or avocado oil
  • 1 medium onion, chopped
  • 4-6 ribs celery (about 2 cups), sliced
  • 3-4 carrots (about 1 1/2 cups), peeled and sliced
  • 8 cups homemade bone broth
  • 1 large chicken breast (about 1 lb)
  • 2 tsp parsley
  • 2 tsp sage
  • 1 bay leaf
  • Salt to taste

Instructions

  • In a large soup pot, melt butter (or heat oil) on medium low heat.
  • Add all the veggies and salt generously. Allow them to cook for 5 - 10 minutes, until softened a bit.
  • Add the chicken, broth, veggies, and herbs.
  • Simmer on low for about 2 hours, stirring occasionally.
  • Remove the chicken from the pot and cut or shred it.
  • Return the chicken to the pot, taste to adjust salt, then serve.

How do you serve your chicken “not noodle” soup?

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1 Comment

  1. I use kelp noodles as the noodle in my chicken noodle soup. They have many health benefits and hold up extremely well in the soup, even in leftovers. We really like it that way.

    Reply

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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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