My mother used to make this chicken noodle soup, and I *hated* it when I was a kid.
I mean, seriously, why all the veggies? The canned soup didn’t have that. Now that she is gone, I make this in remembrance of her and the bonus? Annoying my kids with the tasty chunks of whole veggies! Nourishing bone broth, garden fresh veggies, and homemade noodles make this a treat anytime!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons turmeric
- 4 chicken breasts, precooked, either diced or shredded
- 5 large carrots, cut into coins
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 Cup white whine, optional
- 4 Cups chicken broth
- 2 Tablespoons coconut oil
- 1 lb dried pasta, can also use homemade
In a large stock pot, heat the oil.
Add the onions, garlic, celery, and carrots and stir fry for 3 minutes.
Season with salt and pepper.
Add the white wine to the pan to deglaze the pan and simmer for about 2 minutes.
Add in the chicken broth and simmer until veggies are tender.
Add in shredded chicken, and bring broth to a boil.
Cook noodles directly in the broth and serve when al dente, approximately 7-10 minutes.
This chicken noodle soup can be made ahead of time, and reheated. It can also be made in the crockpot, simmering on low 6-8 hours while you are at work. Just cook the noodles when you are ready to eat and serve! The best part of this soup is that it is filling, yet light. When you make it with homemade bone broth, you are adding in vital minerals to your food. Make it with homemade pasta and you have a very nourishing meal that YOU control the ingredients in!
What’s your favorite soup from childhood? Do you still make it at home? Be sure to pin this for later!