HOMEMADE CHICKEN NOODLE SOUP

This Homemade Chicken Noodle Soup is not only tasty, but it is also very nourishing. It’s free of any gluten or dairy (shh…no one will know!). A must-have staple in our home when someone is not feeling well.

If you’re looking for a true from scratch chicken noodle soup, look no more. It’s the perfect dinner to warm you on a cold evening!

The longest part of the recipe is cooking the chicken. Cook time depends on the size of your chicken of course, but mine usually takes somewhere around 45 minutes in the instant pot. I often make the chicken earlier in the day, leaving it on the warm function until I’m ready to assemble the soup. The rest of it comes together pretty quickly.

This soup is very nourishing for a family member that has been ill. In fact, I do pressure can this soup (less the noodles) to keep some of it on the shelf of my pantry. That way, if I’m sick, it’s easy to just heat up and cook the noodles.

I do make this recipe gluten free just out of preference. My youngest son was gluten free at one time and we all loved it this way. If you use the noodles I suggest, no one will know the difference. However, if you’re not gluten free, feel free to use whatever noodles of your choice.

We tend to enjoy our soup with a salad or a slice of homemade bread on the side. Tonight, we ate it with some homemade French bread – so good!

INGREDIENTS NEEDED TO MAKE HOMEMADE CHICKEN NOODLE SOUP

Please note that these ingredients are a general suggestion. Feel free to add more or less to suit your taste. If you like more carrots, add more. Less noodles, go for it! Adapt it to the way you like it.

• 1 whole chicken, cooked
• Broth from cooked chicken
• 9 oz box of gluten free noodles (I prefer these)
• 1 tbsp. oil (organic refined coconut oil or extra virgin olive oil)
• 3 medium carrots, peeled and chopped
• 1/2 onion, diced
• 1 clove garlic, minced
• Salt & Pepper to taste
• 1/2 – 3/4 tsp poultry seasoning (I use this one)

EQUIPMENT NEEDED TO MAKE HOMEMADE CHICKEN NOODLE SOUP

• Instant pot or crock pot
• Dutch oven or large kettle
• Cutting board
• Knife
• Vegetable peeler
• Measuring spoons & cups
• Ladle

HOW TO MAKE THIS DELICIOUS & NOURISHING HOMEMADE SOUP

Cook chicken:

Cook whole chicken in instant pot or crock pot with enough water to cover about 1/2 of chicken. This allows extra liquid for the soup broth. Chicken should be cooked to a minimum internal temperature of 165 degrees Fahrenheit (73.9 degrees Celsius).

I usually use my instant pot. A lot of times I will cook it earlier in the day and keep it on the warm function until I’m ready to assemble the soup.

Assemble soup:

Peel and chop carrots. Dice up onion and mince garlic.

Heat oil in Dutch oven or large kettle. Sauté carrots and onions, stirring frequently until they just start to get tender.

While veggies sauté, remove chicken from pot. Set on a large pan or plate to cool enough to be able to handle.

Add minced garlic to carrots & onion. Sauté another minute. Pour in broth from instant pot or crock pot.

Bring broth and veggies to a boil. Stir in noodles and poultry seasoning. Turn heat to low and simmer noodles in broth for 10 minutes, stirring occasionally. (I do break apart the noodles that I suggest as I add them in because they are pretty long.)

While noodles are cooking, remove meat from bones. Cut meat into bite size pieces. After 10 minutes is up, stir in chicken. Heat through – usually about 5 more minutes.

Let soup sit until cool enough to serve and enjoy.

HOW TO STORE LEFTOVERS

We like to store any leftover soup in an air-tight glass container. Sometimes if there’s not too much left, we just use a mason jar with this style lid.

You may not use all the cooked chicken depending on the size of chicken you use. Store any leftover cut chicken in an air-tight container for another recipe the next night! We love to use it for Chicken Fried Rice or Chicken Salad Sandwiches.

HOW TO REHEAT LEFTOVER HOMEMADE CHICKEN NOODLE SOUP

When I reheat leftovers, I like to use the minimal amount of heat as possible to maintain as many nutrients as possible. I usually scoop the number of servings of soup that I’m reheating into a small saucepan and reheat over low heat on the stovetop.

If reheating it back up on the stovetop is not possible, maybe if you’re taking it to work, the microwave will work just fine.

To me, the leftovers taste even better!

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