Chicken noodle soup! Definitely one of my favourite meals and this one is a winner 🙂
I love this soup, and I have been perfecting and tweaking the recipe for years. It’s actually one of those recipes that is never the same twice as it is constantly changing depending on my mood and whats in the fridge. This is one of the reasons it has taken me a while to get this recipe up on the blog, as there is no actual recipe.
And for those of you who have partners like mine… who say that soup is not a real meal, that it is only a warm up to the main event. Tell them it’s a chicken stew, it works a treat, it really is much more that a soup anyway.
The key to this soup is a great broth. A good bone broth will make all the difference with this soup. I really, really urge you to make your own but if you don’t make sure you buy a really good quality.
Super simple to make, and the results are totally worth it.
I like to make up a big pot of this stuff in the weekends, letting it simmer away on the stove for hours. I freeze it in small batches as I add it to everything, so long salty little stock cubes! If I’m not going to be home for long enough I will just throw it in the slow cooker for the day and let it do its thing.
Don’t get to caught up on having the exact right ingredients for a bone broth, one of the great things is you just use up the bits and pieces that are on their last legs in the fridge.
3-4 Chicken frames, leftover from a previous meal or you can just get them at the butcher
2 Sticks of celery, or the base bit of the celery
Bunch of herbs (parsley, thyme, rosemary, bay leaf, depends what you want to use it for really)
1 Tbsp Apple cider vinegar
water to cover
Roughly chop all the veggies and add to a big pot with the bones, apple cider vinegar, herbs and enough water to almost cover all the bones. The apple cider vinegar is to help draw the minerals out of the bones and into the liquid. Bring to a boil then reduce the heat, cover and allow to simmer on the stove for 3-5 hours scooping off and foam that forms on the surface. A good bone broth will thicken and become like a gel once it cools in the fridge. This is great for the digestive system.
Chicken Noodle Soup.
2L bone broth
Left over shredded roast chicken
1 Tbsp coconut oil
3 cloves garlic, crushed
3cm piece of ginger, grated
1-2 chilies, crushed
3 Tbsp tamari
2 Tbsp fish sauce
1 carrot, julienne
2 sticks celery, Sliced thinly on diagonal
1 bunch coriander, roughly chopped
Handful of mung beans sprouts
2 spring onions, sliced, white and green parts
Kelp noodles (I used Sea Tangle from Huckleberry Farms)
Wakame (I used Kiwi Wakame from Farro Fresh)
Fry off garlic, chili white part of spring onion and ginger in coconut oil until fragrant. Pour over bone broth and add fish sauce and tamari. Add chicken, carrot, celery, and kelp noodle and bring almost to the boil. Spoon into bowls and top with green parts of spring onion, coriander, mung bean sprouts and sesame seeds.