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!
What’s your favorite soup from childhood? Do you still make it at home? Be sure to pin this for later!
Chicken Noodle Soup
- 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.
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!