When Ben posted my Chicken Noodle Soup the other day on Instagram, we were both SHOOK at how many people wanted the recipe! It’s one of my favorite dinners to make, but I haven’t brought it to IG for a few reasons. SILLY reasons.
First, the lighting over my stove is NOT Ideal, so filming videos is tough.
Second, when people seek out a recipe, they are looking for EXACT measurements and EXACT step by steps. My Chicken Noodle Soup is something I throw together, eyeball, and do differently every time. I also take shortcuts (ie buy a rotisserie chicken instead of baking from scratch) and some people might WANT a more complex recipe.
The reason you all follow me is because I create REALISTIC recipes. Recipes that the busy man or woman can make! And the non-chef!
Soup is PERSONAL! You will see some ballpark-ing re: amount of each item I used. If you want more onion, great! Less noodles, cool! My recipe is a guide that you can play with, and add or remove based on your tastes.
I use bone broth as the soup base to healthify it, and the soup is SO delicious and filling, you’ll be eating it for days.
Recipe:
1-2 raw carrots
1/2-1 onion
1 Celery Stalk
2-3 garlic cloves
Two 32oz Boxes of Low Sodium Chicken Bone Broth
1 Rotisserie Chicken
GF Noodles
Harmony Blends Spices (or see tip below)
Tips:
- It’s therapeutic for me to dice the veggies myself, but you can also buy them all precut! It will for sure save a lot of time. Dice enough for 1-1.5 Cups of veggies.
- For the chicken- I bought a full chicken and removed the legs/wings. Shred up the chicken in all different sizes!
- In place of Harmony- throw in any combo of oregano, thyme, paprika, rosemary
What You Will Do:
I cooked this soup in my Our Place Cast Iron Pot.
Add 2 TBS olive oil to pot and let it heat.
Add diced carrots, onion, celery, and let it sauté for ~5 minutes.
Add diced garlic to the pot, and sauté with the veggies for ~5 minutes.
Bring pot down to a LOW simmer and SLOWLY add your first box of Chicken Bone Broth. Let the steam fade and add your second box.
I placed the top on my pot, and let it all simmer for ~10 minutes.
Stir
Bring to a higher simmer (or bring to a boil and then back to low simmer) and add spices ( I did 1 TBS of Harmony All Purpose Spices) and stir.
Add shredded chicken, and “almost” cooked noodles. stir and cook, again ~5-10 minutes.
Note: I use Taste Republic Noodles which come “almost” cooked, but you can totally use boxed noodles and add raw noodles to the soup pot. Cook time here will be more like ~10+ minutes.
Soup can be intimidating to make if you try to be too complex. But it can also be EASY! and HEALTHY!
Turn the heat off and take the lid off. I let it sit for at least 10 minutes before serving.
Serve and store!
