Sorry I have been out for a few weeks, I am currently getting over whatever has been going around this winter. You know the drill: Aches, Pains, Cough, a head that feels as if it is filled with cement, sore throat, etc., etc. It was the perfect time for Homemade Chicken Noodle Soup.
Now I have to admit, for a few days I didn’t feel like cooking at all. It wasn’t until my head stopped pounding that felt good enough to grab the ingredients and throw this soup together. This recipe is easy to make, takes less than an hour to cook, and tastes better and better every day it is allowed to sit in your refrigerator.
A few notes before you start: 1) I used leftover chicken I had from dinner a few nights before I started making the soup. In a perfect world boiling a whole chicken in water with herbs and spices makes for delicious broth. However, if you don’t have a whole chicken leftover chicken will work just fine. 2) I keep bone broth at all times in my freezer. For this recipe I used 4 cups of my homemade bone broth along with half a container (14 ounces) of store bought broth. 3) For those of you on a Keto Diet you might be worried about the pasta. Don’t be. I always add pasta to this soup because along with me I share it with my husband and parents who can all enjoy pasta. When I prepare my serving I just use very little pasta. If you can eat pasta then I say enjoy! Watch my video now!
Homemade Chicken Noodle Soup
- 2 Chicken Breasts, cooked then diced
- 1 Medium Onion, Diced
- 1 ½ Cups Celery, Diced
- ½ Bag Crinkle Cut Carrot Coins 1/2 pound
- 4 Cups Bone Broth
- 14 Ounces Chicken Broth 1/2 Container
- 1 tsp Rosemary
- 1 tsp Dried Thyme
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 6 Ounces Dry Farfalle Pasta Cook separately, set aside
- In a separate pot boil water then add the pasta and cook until al dente. When done, strain and set aside.
- Over medium heat, place a large pot and add the olive oil. Add the onion and stir for one two two minutes while the onion cooks.
- Add to the onion the celery, carrots and diced chicken. Stir well and continue to cook.
- After a few minutes stir in the bone broth and chicken broth. Cover and continue to cook over medium heat for at least 30 minutes or until the carrots are tender. Don't overcook the carrots or they will get mushy.
- When the vegetables are soft, mix in the cooked pasta. Add more salt to taste if needed.