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There is nothing more comforting than a bowl of chicken noodle soup. If you grew up like I did with the little red can of chicken noodle soup – boy are you in for a treat.
- ⅓ cup friendly fat to cook in (butter, coconut oil, lard, tallow)
- 2 large or 4-5 small onions, chopped
- 5-6 medium carrots, chopped
- 5-6 medium celery stalks, chopped
- 7 cloves garlic, minced
- 3-4 quarts chicken stock
- 3 cups cooked pasture chicken, chopped
- 1 TB organic all purpose season
- ¼ tsp cayenne powder (optional but it really gives a great flavor to the soup – could go more if you want heat)
- 1-16oz bag gluten free noodles (Watch the ingredients though! If you are grain free, you can use potatoes. If you can’t do potatoes you could just go without and bump up the veggie or chicken amounts.)
- 3 TB tapioca flour shaken up in some water (This is optional but thickens the soup nicely to more of a saucy or “stew” consistency! Tapioca flour is grain free so grain free friends can still use this!)
- Sea salt/pepper to taste
- In a large stock pot, sauté the onions, carrots, and celery in the friendly fat with a few big pinches of salt for about 10 minutes to bring out their juices and sweeten.
- Add the garlic and cook for a minute.
- Add the stock, chicken, and seasoning and bring to a boil.
- Add the noodles and cook until the noodles are done.
- Add the tapioca flour/water mixture and simmer to thicken.
- Season sea salt/pepper to taste.
- This one is always a kid favorite – make enough to store away in the freezer or can so you can pack it in lunch thermos weekly. This batch makes enough for my whole family to have lunch and then 4 quarts left to freeze. Just be sure to freeze the soup for 24 hours WITHOUT the lids on so your jars don’t crack!
- It is so worth making your own bone broth when soup making! The gelatinous protein and mineral rich nutrients will boost your little one’s immune system and fill them right up!
- Use long grain white rice instead of the gluten free noodles to change it up! If you happen to be grain free you could use potatoes. The tapioca flour to thicken is grain free too!
- Chop everything the night before or somehow ahead of time to save time. It’s the most time consuming part of the soup and you can just store it away in the fridge until you are ready to make the soup – it comes together super fast once everything is chopped.
- Here is the tapioca flour I like to use. Where I live this is the most cost effective place to purchase it. It is grain free and makes for great soup thickening!
- Here are the gluten free noodles I typically use. Our local grocer carries them at a good price so I purchase them there.