chicken soup

Nat’s winter warming Chicken Noodle Soup

I’m been sparking up the stove and brewing batches of chicken broth this winter.  So freaking delicious and so darn good for your insides (hello happy hormones!).  This recipe uses my chicken broth as a base and then I add in the rest at the end to make it not only hearty and nutritious but equally scrumptious!

Chicken Broth

1 organic chicken (whole)
3-4L of water depending on the size of the chicken and pot
1 onion chopped into quarters
2 carrots chopped into quarters
1 zucchini chopped into quarters
Salt and pepper to season (be generous, remember this is stock)

In a large pot place the above ingredients and allow to simmer for 3 – 4 hours.
Once done, remove chicken and set aside (you will use this in your chicken soup following).  Remove veggies and discard (or eat if you like but they will be very soggy).
This stock can be frozen into batches or ice-cubes and used as needed.  For the following soup you will need roughly 1 litre of stock.

Chicken Soup

(serves 4-6)

1 L chicken broth
1 L of water
1 packet of rice noodles or noodles of your choice.

Place broth in a pot, and add 1L of water.
If you chose to add in veggies, now is the time.  You can add whatever your heart desires.  My kids love it when it is just chicken noodle, but I switch it up from time to time.
Pull away the chicken meat and place back into the soup.
Add noodles and simmer until cooked.
Serve with shavings of hard goats cheese or eat as is!

 

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One Response to “Nat’s winter warming Chicken Noodle Soup”

  1. Angela Paraskevas

    Yum! I make stock using a whole organic chicken too! Add celery for electrolytes and a flavour boost.

    Reply