ORGANIC CHICKEN BROTH NOODLE SOUP

One of the many great memories of my great aunt who was like a grandmother to me was her amazing homemade recipes she always made this soup recipe in a huge pot for everyone from scratch. It was one of our families mainstay meals during the winter months in New York City, because it’s so delicious, nutritional and will warm you up in no time. It’s one of my go-to winter recipes still today. This recipe is perfect to take some time to treat yourself, your loved ones or anyone in need of a warm meal on any day. ♥

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This is a simpler version but you can always add more ingredients to your liking, for example potatoes, yuca, more veggies, etc. You only need about 30 minutes prep time and the rest gets done while it’s on the stove! The meal is simple and very flexible in terms of ingredients. Your kitchen will get steamy, which is an added benefit in the cold weather. Makes about twelve servings. 

Super Easy Chicken Soup Recipe

You’ll need: 1 Large soup pot (About 6 quarts container) 1 large mixing bowl /1 large strainer

For Broth: Chicken bones from a rotisserie chicken, roasted chicken or any other chicken dish. Water bunch of parsley (washed, no need to chop) bay leafsalt (dash) pepper (dash) 2- 3 large cloves garlic, peeled (can mince or just throw in)

For Soup : 4 large Tomatoes, de-stemmed 4-5 large carrots, 2 stalks of celery, 1 pint (2.5 cups) mushrooms (pioppini are great in this, otherwise use a variety)1/2 med white onion 1/2 green cabbage (optional)

  • About 2.5 hours before eating: Take any remaining chicken off the bones (they don’t have to be super clean)
  • Fill a soup pot with water
  • Place large bones of chicken into the water (discard any teeny ones)
  • Heat the bones to boiling
  • Add all the broth ingredients
  • Simmer for 1-1.5 hours* 
  • Go and relax!
  • About 1 hour before dinner: Wash and chop into bite-size pieces all soup ingredients
  • Separate the bones
  • Place a strainer over a large mixing bowl
  • Take soup from stove with gloves or potholders
  • Pour soup through strainer and catch clear liquid below
  • Bay leaf, parsley and bones will stay in strainer. Discard contents of strainer
  • Rinse pot if you’d like but not necessary
  • Pour the clear liquid back into the pot & add water if needed, some may have evaporated
  • Add the prepped soup ingredients
  • Cook for 45 min to an hour or until carrots are soft (you cannot overcook)
  • Serve soup with a side of one or two of your choice:  Protein – chicken, fish or lean beef
  • Grain – (1 c per person only) fresh pasta, brown rice, or barley
  • Vegetable – broccoli, asparagus, ear of corn, brussels sprouts, or sweet potato
  • Once soup is cool: you can skim any solid fat off the top
  • Sprinkle fresh cilantro over the top, if desired
  • Add salt and pepper to soup per individual bowl if necessary (try it first without)
  • Store soup in pot in the refrigerator (it will last about 5 days)

*To make bone broth soup, plan to simmer the bones for longer: three hours minimum. 

Nutrition information per 1.5 cup serving

(approximate): 

Calories: 107

Fat: 5g

Sat Fat: 1g

Carbohydrate: 8g

Fiber: 2g

Sugars: 3g

Protein: 9g

This soup is a good source of Vitamin A, Vitamin C, Niacin, Phosphorus, Potassium, Copper and Manganese. It’s very low in Saturated Fat and Cholesterol.

2 responses to “ORGANIC CHICKEN BROTH NOODLE SOUP”

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