Classic, nourishing chicken noodle soup made with bone broth for added gut healing benefits. This version of the classic soup is gluten free, and makes for the perfect hearty winter meal.
We have been in the thick of soup season for several months now, and while the snow is beginning to melt and the grass is peaking through, I’ll still be making plenty of soup until it becomes too hot to bear. Chicken noodle soup is a classic. It is the epitome of comfort in a bowl, and when made with the right ingredients it will nourish your body as well as your soul.
What makes this chicken noodle soup special?
You may already have a favorite recipe for this classic soup, this is ours! There are a few things that I feel make this chicken noodle soup special.
For this recipe I use bone broth. I also cook with grass-fed butter, use fresh herbs in place of dry, and more garlic than is probably socially acceptable. Does anyone actually use 2 cloves of garlic when the recipe calls for it? I don’t think so! I like to use bone broth for it’s amino acid profile, being rich in glycine, which we don’t typically get much of with our society’s focus on muscle meats. The bone broth as well as the butter creates a rich base to the soup. There’s nothing worse than a watery, bland soup broth. Using fresh herbs in place of dry truly does elevate the flavor, and adds a little nutrition. As for garlic, well, there’s no cooking without it, but it also is loaded with medicinal properties. All the more reason to use plenty, especially if you’re feeling run down!
Why do I crave chicken noodle soup when I am sick?
Chicken noodle soup has a reputation of being the ultimate comfort food that everyone gravitates towards when they are feeling under the weather. Sure, often times it ends up coming from a can, but the homemade version is the perfect food to support your body while it’s fighting illness. There are several reasons why we crave chicken noodle soup when we’re sick. It’s warm, hydrating, and comforting. It’s also chock full of nutrients from the carrots, celery, garlic, onion, and bone broth. Bone broth contains amino acids that we often are lacking, that are known to enhance immunity.
Can I make substitutions?
Absolutely! One of the things I love most about soup is that it doesn’t require much of a recipe, it’s easy to make substitutions as needed.
Substitutions are easy to make in this recipe for chicken noodle soup made with bone broth. If you don’t have bone broth on hand, feel free to use chicken or vegetable stock in it’s place. Dry herbs can easily be used in place of fresh. If I don’t have butter on hand, which is a very, very rare occurrence, oil works as well. I prefer coconut oil. For noodles, I typically use gluten free brown rice spaghetti, but any pasta of your choice will work!
- In place of bone broth, feel free to use chicken or vegetable stock.
- Dry herbs can be used in place of fresh in a pinch. Decrease the measurements as noted in the recipe.
- I sometimes use oil in place of butter if I have to. I prefer coconut oil.
- Use whichever noodles you like. I use gluten free brown rice spaghetti, but any variation will work.
- Carrots, onions, and garlic are essential, but I have made this often without celery.
Can I use precooked chicken?
For sure. A simple roasted chicken is an almost weekly staple in our household. I have pretty much stopped buying chicken breasts. Roasting a whole chicken is more affordable, more flavorful, and gives us plenty of leftovers. I also love that we can utilize the bones for bone broth. With the leftover shredded or chopped chicken we inevitably have, I often incorporate it into soup. All you need to do is skip the step in the recipe of cooking the chicken breast. After adding the broth, add in the chicken and bring it to a boil until the chicken is heated through.
How to make chicken noodle soup with bone broth:
Homemade chicken noodle soup with bone broth is easy to make, and it needs very little hands on time.
Start by bringing a large pot of salted water to a boil. Add pasta, and cook until al dente. I use gluten free brown rice pasta, however you can use any kind you’d like. Drain, rinse, and set aside. I find cooking the noodles separately instead of in the broth makes for the best soup.
Next, I melt the butter in my favorite dutch oven over medium-low heat. Add in the carrots, celery, and onion. I continue cooking the vegetables for 5 minutes, stirring occasionally until they begin to soften. Next, I stir in the garlic and push the vegetables to the sides of the pot.
Turn heat up to medium and sear the chicken breasts for 3 minutes per side, until golden. Next I pour in my chicken bone broth and turn the heat up to high. Bring it to a boil, then reduce to medium high. Continue cooking for 15-20 minutes until the chicken is cooked through. Next, I shred the chicken. I do this right in the pot using two forks, however you can remove them from the pot if you find that easier! Stir in the pasta, and enjoy!
- 1 tbsp butter
- 3 large carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, diced
- 8 cloves garlic, minced
- 2 chicken breasts
- 1/2 cup parsley, chopped
- 1 tbsp rosemary, chopped
- 1 tbsp thyme, chopped
- 8 cups chicken bone broth
- 1/2 lb brown rice spaghetti, broken in half
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain, rinse, and set aside.
- In the bottom of a large dutch oven, melt butter over medium-low heat.
- Add carrots, celery, and onion. Cook for 5 minutes, stirring occasionally.
- Stir in garlic.
- Push vegetables to the side of the pot. Turn heat up to medium.
- Sear chicken breasts for 3 minutes per side, until golden.
- Add chicken bone broth and turn heat up to high. Bring to a boil, then reduce to medium high.
- Continue cooking for 15-20 minutes until chicken is cooked through.
- Using two forks, shred chicken.
- Stir in pasta, and serve.
Dried herbs can be used in place of fresh. Use 2 tbsp dried parsley, and 1 tsp each rosemary and thyme.