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I have fond memories of sipping on chicken noodle soup as a child. However, it has been years since I’ve had chicken noodle soup. Between being gluten free and trying to avoid GMOs and other junk that’s in most soups from the grocery store – the only choice is to make it myself.
I make soup all of the time, so I can’t believe that it has taken me so long to introduce my children to chicken noodle soup! It has some of their favorite things in it – noodles, chicken and carrots!
Since I had some homemade chicken stock sitting in my fridge that I either needed to can or use, I decided to whip up a batch of chicken noodle soup. This made enough for us to have for 2 nights.
- 5-6 quarts homemade chicken stock
- ½ chicken, baked and chopped
- 8-12 organic carrots, sliced
- 6 ribs organic celery, sliced
- 1 organic onion, chopped
- 4-6 garlic bulbs, minced
- 2 tablespoons grapeseed oil
- ½ teaspoon real salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- ½ teaspoon parsley
- 1 bay leaf
- 1 box gluten free noodles
- Sauté carrots in oil until they start to change color and soften.
- Add celery and onions, and continue to sauté until the onion starts to look translucent.
- Add minced garlic and sauté for about a minute.
- Add chicken, chicken stock and spices and bring to a boil; simmer for about 20 minutes.
- While your soup is simmering, cook the noodles per package directions, strain and set aside.
- Sample your soup and adjust spices to your tastes.
- Add desired amount of noodles to your soup bowl and then ladle soup over the noodles. This will prevent the noodles from becoming soggy.