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.
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.