We all know that chicken noodle soup is great comfort food on a cold winter’s day, and just the nutrition we need when an illness strikes. Have you ever tried homemade chicken noodle soup? It tastes so much better than anything from a can, and it’s full of vitamins and minerals!
2-3 lb. chicken (if you can get a free-range chicken, you’ll have more nutrients in the soup)
2 1/2 quarts water
3 t. sea salt
2 t. chicken bouillon granules (I buy the “Better than Bouillon” brand that has no MSG)
1/2 med. onion, chopped
1/8 t. pepper
1/4 t. dried thyme
1 cup of diced carrots
1 cup of diced celery
1 bay leaf
1 1/2 cups noodles
Place all the ingredients in a pot, except the noodles. Cover and bring to a boil, skim the broth. Reduce heat and simmer for 1 1/2 hours until the chicken is done and tender. Remove the chicken from the broth and cool enough to debone. (My chicken completely fell apart when I removed it, so I strained the broth and picked through the vegetables to be certain there weren’t any bones.) Skim the fat from the broth again and bring it to a boil – add the noodles and cook according to directions on package. Cut the chicken into chunks and put in soup. Remove bay leaf and serve.
*If you like a thicker soup like me, you can add more vegetables, noodles and/or reduce the amount of water.
*You can double or triple the recipe and freeze extra for a convenience.
My family really enjoys this soup, and they get a bowl full of nutrition at the same time. Enjoy!