And just like that…it’s soup season!!! My favorite time of year! But really to me the soup of all soups is of course chicken noodle soup! I have perfected this recipe over time and changed a couple ingredients to make it healthier and more nutrient dense. I make this at least once or twice a month during the fall and winter season. It freezes so well in quart sized mason jars for reheating later. And it’s amazing too if you are feeling under the weather and need to boost your immune system!! Don’t let the fact that this process takes 24hrs to get the bone broth out scare you away…it’s pretty easy once you start and then go back to it!
Eliza’s Chicken Noodle Soup with Bone Broth
- One organic air-chilled chicken
- Two gallons of spring water
- One organic bunch celery
- One organic bunch leeks
- 1 lb organic carrots
- 1 box Explorer cuisine chickpea gluten free pasta
- 1-2 boxes of organic chicken broth
- One organic lemon
- doTERRA lemon essential oil (4-6 drops)
- Sea salt for flavor
- Whole cloves, peppercorns for flavor
Start by placing chicken (giblets removed) in stock pot and pour spring water in until it just covers chicken. Include one tablespoon sea salt, two cloves and few peppercorns. I sometimes like to include half an onion at this point for extra flavor. Bring water to boiling and then reduce heat to low and allow to cook until meat is falling off the bone when you try to lift the chicken out of the water bath (this can take 2-3 hrs). Once meat is cooked removed whole chicken to a large plate and pull the meat (all of it and it usually requires getting a little messy with your fingers) off of the bones. Set the meat aside. Replace all the bones and extras back into your stock pot of water to begin cooking your bone broth on low heat.
Use a dutch oven and add one tsp of ghee butter to medium heat. Chop carrots, leeks and celery and add to dutch oven. Take the green leek heads and add them to your bone broth stock pot and replace cover.
Cook vegetables for 10-15min and then add a box or two of chicken broth to vegetable mixture (depends how much broth you use on how much chicken and vegetables you have). Now add the chicken meat to the soup mixture in the dutch oven and cook on low heat for one to two hours. You may need to salt the soup at the end of cooking to bring out the flavor. Turn off the heat and allow the soup to cool to room temp before placing in the refrigerator. You may be tempted to eat your soup at this point but trust me…waiting until your bone broth is done makes it so worth the wait.
Cook the bones in the spring water overnight on low for 24hrs. Once completed you will bring out your chicken soup and heat up and then add the bone broth (you will need a large strainer to do this so you don’t drop bones and leek heads into your soup). Sometimes I strain the bone broth first in the sink and then add it to my soup mixture. I heat it all up and now add the gluten free pasta and add salt to taste, 4-6 drops of lemon essential oil and depending on how lemony I want it either the juice of half or a whole lemon. I bring it to boil to get the pasta cooking and then usually let it cook on medium heat for 10mins. You can serve hot or again let it cool to room temperature and store in the freezer in mason jars!
Happy start to soup season! Let me know if you have a variation you love to a chicken noodle soup recipe!