Home Made Chicken Noodle Soup
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This is a classic chicken noodle recipe that is great for leftover chicken (or even “not leftover” chicken!) 🙂
In this particular recipe we added cabbage, onions, parsnips, carrots and celery. We also tried to keep it a “low sodium” soup for ourselves, but I will point out in the recipe where to add salt, etc. It’s such a comforting and nice thing to have on a Sunday or, for all my friends up north, on a cold winter’s day! I hope you enjoy this one!
Home Made Chicken Noodle Soup
Equipment
- Knife
- Dutch Oven/Soup Pot
- Chopping Mats/Pads
- Bowls to serve in
Ingredients
- 1 medium or 2 small onions chopped
- 2 stalks celery chopped
- OPTIONAL 2 parsnips, peeled and chopped
- 4 ounces carrot sticks (ours come in an 8 ounce bag)
- 2 chicken thighs or breasts (bone in adds better flavors)
- 2 tablespoons olive oil
- 1 tablespoon coconut amino
- 1 teaspoon low sodium chicken bouillon (can use regular as well)
- 6 cups water
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup shredded cabbage (can be green or combo)
- 1/2 tbsp rice vinegar (can use distilled or apple cider too)
Instructions
- On a chopping mat/pad, chop your onions, celery, and parsnips and and add to your soup pot with 2 tablespoons of olive oil. Cook for about 5 minutes.
- Add you carrot sticks and continue cooking for 5 minutes.
- Add your shredded cabbage and continue cooking for about 5 more minutes.
- Add your chicken thighs or chicken breast and continue cooking along with about 2 cups of water and bring to a rolling simmer. In about 30 minutes, pull out your chicken and put into a container and place in the fridge or freezer to cool down as you will need to pull the meat from the bone in a few minutes.
- Once you remove the chicken, add your garlic powder, onion powder chicken bouillon, coconut amino (you can replace this with 1 teaspoon of salt if using low sodium chicken broth and not coconut aminos). If using regular chicken bouillon, cut the salt down to 1/4 teaspoon.
- Add the remaining 4 cups of water and continue to simmer for about 35 minutes.
- During the last 10 minutes, add 1/2 a bag of either "No Yolk" egg noodles or regular egg noodles and boil the broth with the noodles for another 10 minutes or until noodles are ready.
- While noodles are cooking, bring out your cooled chicken and pull the meat from the bone. If needed give it a rough chop and add back to the soup.
- Grab a bowl and ladle and serve up some chicken noodle soup!! Enjoy!
Nutrition