This is absolutely one of my favorite recipes. It is so simple, yet the flavor is so great. It also gives me a good chance to use bone broth–which is great for connective tissue, digestion, fighting inflammation and promoting strong and healthy bones. You are certainly able to swap in stock or regular broth if you don’t want to purchase or make your own bone broth.

What I typically do is buy an organic rotisserie chicken from Whole Foods. I use part of the chicken to make chicken salad, the rest to make this soup and the carcass to make bone broth.

I put the carcass in a crockpot, fill the crockpot with filtered water and then add 1 T of apple cider vinegar. I let it cook on low over night. I strain the broth in the morning and then put it in the refrigerator. You will notice that the bone broth will gel due to the gelatin content. That is a good thing!

You can also purchase bone broth in the refrigerator or freezer section of a local health foods store.

P.S. My daughter will eat this too! #momwin 

Chicken Noodle Soup
Print Recipe
Servings Prep Time
6 servings 15 min.
Cook Time
40 min.
Servings Prep Time
6 servings 15 min.
Cook Time
40 min.
Chicken Noodle Soup
Print Recipe
Servings Prep Time
6 servings 15 min.
Cook Time
40 min.
Servings Prep Time
6 servings 15 min.
Cook Time
40 min.
Ingredients
Servings: servings
Instructions
  1. In a large skillet, place 1 T extra virgin olive oil. Cook carrots, onion and celery until tender.
  2. Add veggie mixture to a large stockpot. Add broth, chicken, hot sauce and garlic salt. Let simmer for 30 minutes.
  3. Bring to a boil and add brown rice noodles.
  4. Cook for 10 minutes or until noodles are tender.
  5. Enjoy while hot! Add salt and pepper to taste.
Recipe Notes

Feel free to add more chicken broth or water to the soup while cooking if need be. I am pretty loose with my measurements whenever I cook so you always have the option to tweak whatever you want!

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