When it comes to comfort food, nothing says nourishing like a nice hot bowl of homemade chicken noodle soup made with love. The base of this recipe is a wonderful, rich homemade chicken stock made with organic chicken and lots of delicious vegetables and seasonings. To create the adorable carrot hearts, check out this fun Heart-Shaped Carrots Tutorial.
For another wonderful chicken soup recipe that’s perfect for cooking with your kids, be sure to try my family-favorite Stone Soup – a deliciously nutritious and fun way to make memories to last a lifetime!
P.S. This special family recipe made it on the “Top 10 Reader Favorites of 2012!”
Ingredients
- 6 cups of homemade chicken stock
- 2 cups of shredded cooked organic chicken (or turkey)
- 2 tbsp olive oil
- 2 stalks organic celery, chopped
- 2 carrots, chopped
- 1 leek, halved and sliced finely, white and pale green parts only
- 2 bay leaves
- 1/4 tsp dried thyme
- 2 tbsp fresh organic parsley, finely chopped
- 2-3 cups of uncooked egg noodles (we prefer VitaSpelt brand; see note if you’re GF)
- Sea salt and pepper to taste
Instructions
- In a stockpot over medium heat, add olive oil, celery, carrots and leek. Sauté until veggies start to soften.
- Add stock, bay leaves and thyme. Bring to a boil, then reduce to a simmer. Allow to simmer about 5 minutes.
- Then add shredded chicken and noodles. Turn up heat a bit to bring soup to a gentle boil and cook until noodles reach desired consistency.
- Turn off heat and remove bay leaves. Add fresh parsley and salt and pepper to taste. Enjoy!
Notes
If you're gluten-free, substitute the egg noodles with cooked wild, brown or white rice, or your favorite GF pasta noodles (we like Tinkyada brand brown rice pasta).
Awe sum recipe made this for lunch and its the first chicken soup my wife could eat in 5 years. Big hit for the family!
Thanks a bunch
Ken
So glad you enjoyed it, Ken! Thanks for taking the time to leave a kind note! Blessings, Kelly
The carrot hearts are so sweet…thanks for sharing this…. I love it!!!
Thanks, Katja! It’s always fun to to bring a little extra touch of love to a recipe! Appreciate you taking the time to leave a kind, encouraging note! Many blessings, Kelly
Thank you for this wonderful recipe! It looks delicious and I can’t wait to try the gluten-free version. I just posted a minestrone soup yesterday at http://ourholisticjourney.com/2013/02/14/heart-smart-minestrone-soup/ and I added gluten-free elbows to it. Very good, too!
THanks, Jennifer! I hope you enjoy it as much as we do. Your minestrone sounds wonderful!
What a simple and delicious recipe! I’ve made this several times now, including one time for a sick friend. As a gluten free alternative I used quinoa and that worked really well (I added it already cooked). Thank you so much for the inspiration.
What a great idea, Liz! Sometimes I use cooked rice too for Chicken and Rice soup. I especially love it with wild rice. Appreciate you taking the time to leave a kind note. Blessings, Kelly