Now that fall is finally here, it’s the perfect time to snuggle up with some healthy, homemade chicken noodle soup! This recipe is perfect for family dinner night, or to store and freeze for a later time. My version of homemade chicken noodle soup is full of fresh vegetables, spices and bone broth.
Bone broth has so many health benefits, which is why we make our own broth in this recipe and ditch the store bought chicken broth! A few benefits of bone broth are:
Good for the gut & digestion
Strengthens bones & teeth
Maintains healthy skin & so much more!
1 Yellow Onion
2-3 Garlic Cloves
2 Tbsp Olive Oil
1 Small Whole Chicken
1 Stock of Celery
3-4 Large Carrots
2 Tbsp Thyme
Pepper to taste
Salt to taste
In a large pot, heat olive oil. Add diced onion and garlic and let simmer for 2-3 minutes until the onion becomes transparent. In the same pot, add the whole chicken and add water until the chicken is completely submerged. Cover and cook on high until the water begins to boil, then bring the temperature down to a low-medium heat.
While the chicken is cooking, chop the carrots and celery stocks. Once chopped, add these to the pot and top with thyme, salt & pepper. Let simmer and cook while covered until the chicken is cooked all the way through.
Once the chicken is fully cooked, remove and place on a plate. Shred the chicken with two forks and slowly add the shredded chicken back into the large pot with the broth. Be careful not to add any bones back into the broth. Keep the broth covered at on low while you add the chicken back into the pot.
Boil a separate pot of water for the egg noodles. Cook and drain the egg noodles.
In a small bowl, add the soup and egg noodles together, and enjoy!
You may not need the whole chicken for the soup. Feel free to refrigerate or freeze the extra chicken for later use!
Also, keep the noodles separate from the soup when storing in the fridge. You don’t want your noodles to get soggy!