When it comes to soup chicken noodle is a classic. It’s also one of the easiest soups to make!
Combine rich bone broth with roasted chicken and vegetables. Then add your favorite noodles. Dinner is served.
I grew up eating noodle soup out of a packet. Powdered chemicals. Not exactly something that young children should be consuming daily. But I did. Noodle soup, toast and egg salad.
As a mom myself I understand just how important nutrition is. Soup and eggs are two very healthy foods. But instead of soup out of a box my kids now get homemade nourishing chicken noodle soup to fuel their minds and bodies. It also helps boost their immune systems to ward off illness in the winter.
My kids love chicken noodle soup. I love that they are getting a good dose of broth. Plus I can make a couple versions to meet everyone’s needs without spending hours in the kitchen.
For some of the family I use corn noodles and for some I use rice noodles. For some I add carrots, for some I add peas. Everyone gets a healthy meal. All I have to do is mix and heat.
Chicken noodle soup is also great for school lunches or even quick lunches at home. For young kids don’t fill a lunch container with too much of the broth. The noodles and vegetables soak up broth while it cooks, so there is still plenty of good stuff…but without the risk of spilling everywhere.
This is a great meal when feeding a crowd. Simply double or triple the recipe and pack it with veggies and noodles. Nobody will go hungry. When I make a large batch I often use half water and half broth. As much as I love nourishing broth I don’t always have ten cups of it to use in one pot of soup. It still tastes great and has plenty of nutrition. You can also add collagen to boost nutrition if you don’t have enough broth.
Chicken noodle soup. It’s easy. It’s good. It’s good for you.
- 4 cups chicken broth
- 4 large carrots, cut into small chunks
- 1 cup peas and/or corn
- 1 cup cooked, cut up chicken
- 1 cup gluten free noodles
- 1 tsp. sea salt (to taste)
- 1 tsp. garlic powder (to taste)
- 1/2 tsp. dried parsley (to taste)
- In a large saucepan combine all ingredients, except the noodles
- Simmer for 20 minutes, until the carrots are tender.
- Add the noodles. Cook another 10 minutes.
- Adjust seasoning to taste.
- This soup freezes well.
- You can replace half of the broth with water.
- You can add 1-2 Tbsp. grass-fed collagen for added nutrition.
- You can replace the noodles with white rice. Increase the cooking time by 10 minutes.