Nourishing Good Ole Chicken Noodle Soup

This is a “classic”, everyone should know about and cooking!

Homemade Chicken Noodle Soup !

The key—- is simple- simmering a whole chicken with veggies to make a thick and nourishing broth base!!

Simmering a whole chicken with root vegetables and herbs creates a delicious homemade stock for the soup, into which the chicken meat is shredded alongside chopped and sauteed vegetables.  This is a Chicken Noodle Soup made the old fashioned way, like your momma/grandma did!

You need://

1 Organic whole chicken 

Garlic- as much as you please

2 carrots, roughly chopped

2 celery ribs , roughly chopped

1/2 onion , peeled and cut into quarters

1/2 tbsp peppercorns

2 bay leaves , fresh or dried

4 thyme sprigs (or 1 1/2 tsp dried thyme leaves)

enough filtered water to just cover chicken

SOUP:

1 tbsp olive oil/duck fat/ or butter

1 large onion , diced

3 garlic cloves , minced

2 medium carrots , cut in quarters lengthwise then chopped

2 celery ribs , cut into 1 cm/ 1/2″ thick pieces

Broth from above

Gluten Free Brown Rice Egg Tagliatelle Noodles OR made homemade egg noodles

1/2 tsp black pepper

4 thyme sprigs , optional

1 bay leaf , optional

Finely chopped parsley , for garnish

How to make this good old fashioned chicken noodle soup

Simmer a whole chicken with broth flavourings (celery, carrot, garlic, peppercorns, herbs) for 1.5 hours to 2 hours until the chicken is tender enough to shred without effort;

Remove the chicken and the carrot etc. Let the chicken cool to Shred. You’ll need just under half for this recipe, save the rest for other uses;

Sauté onion, garlic, carrot and celery slowly – The slower, the better!

Add broth and noodles. Once the noodles are almost cooked, toss the chicken back in just to heat up;

Serve! Tastes delicious with a sprinkle of curry!

Enjoy! And stay wildly nourished this season!