The homemade stock used in this recipe, or any recipe, really is very nourishing and healing. Read why stock/bone broths are so good for us.
A friend Amanda & her husband, Jeff, are adopting a little boy from Russia soon. She asked me to post a recipe for Homemade Chicken Noodle Soup, because she knows how nourishing this is, and wanted to learn to make it for their new son when they finally have him home.
HOMEMADE CHICKEN NOODLE SOUP
Ingredients and Instructions:
- It is best if you start with a whole chicken (or you can use chicken pieces with bones) from a local farmer who raises healthy pastured chickens that aren't fed junk or given hormones or antibiotics. (Here's a source for healthy meat if you don't have a good local source.)
- First, make a yummy baked or fried chicken dinner (only use healthy fats, of course), just make extra so you'll have meat leftover.
- When you're done, pick through and get the leftover meat off the bone, and put it in the frig to use in your soup later.
- Throw all the bones into a big pot and fill with cold filtered water.
- Add a splash of raw apple cider vinegar (I use Spectrum organic) – this helps draw the minerals out of the bones.
- Toss in a few veggie scraps from carrots, celery & onions.
- After it starts boiling, skim the gunk that forms off the top. (Sally Fallon says this gunk is from larger molecules – impurities, alkaloids, and large proteins called lectin, which could give the soup strange flavors.)
- Turn it down to a simmer and let it go for a few hours. I've only boiled it 2-3 hours before if I was pressed for time, but if you can let it go longer, you'll get a better stock. (Some keep it on low overnight, but I cool it for a couple hours before bed, put it in the garage frig, then put it back on the stove in the morning.)
- I keep mine partially covered while simmering, but you will still need to watch it and add more water now and then. (I've ruined a few batches by letting it boil down to nothing without realizing it, grrrrr)
- When you're ready to make your soup, pour your stock through a fine strainer, and discard all the bones. (Unless you have a dog – I think chicken bones are OK for them, but I don't know for sure. UPDATE-Cathy in the comments said NO, don't give them to dogs!)
- Pour your super nutritious stock back into your stock pot (I clean it out first)
- Add your leftover chicken
- Add any veggies you prefer, chopped carrots, celery, onion, etc. — I just found out this is called a “Mirepoix“.
- Let cook 'til veggies are tender.
- Add plenty of sea salt for the best flavor, and some parsley.
- Also add other seasonings to your taste: pepper, garlic, basil, oregano, thyme, etc. – just play with it and see what you like.
- Add cooked noodles if you prefer, or it's good without, too.
That's it! Now you have a superfood to feed your family. This is a dinner that smells so wonderful the whole family will keep asking when it's time to eat.
Many of you have been making homemade soups and stocks for much longer than I have, do you make yours differently than I do? Please share your tips!
- More soups & stews – it's that time of year!
- My complete list of recipes
- Here's my FAVORITE snack
- Are you taking your FERMENTED cod liver oil?
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