Give that bowl of classic chicken noodle soup a ginger and leek flavor upgrade!
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One last warm, wintry soup for the season, ok?!
I’m staring out the window at more snow falling. On March 17…
It’s pretty safe to say I’m over it, but for the moment I’ll embrace the last of winter hanging on…as long as I have a warm bowl of soup like this to cheer me up!
A chicken noodle soup make-over
My kids rarely tire of classic chicken noodle soup – in fact 9 times out of 10 when one of my girls requests soup, chicken noodle is definitely her jam. She asked for it a few weeks back and I decided to change things up a little bit. We were getting over a bit of a cold and I had some ginger to use up from making our cold busting ginger tea. It made simply the most amazing noodle soup we’ve had in a long time!
An early taste of spring!
We needed a bit of cheering up after fighting our cold, and the brightly colored rainbow carrots and fresh green leeks seemed like just the ticket – and made the perfect swap for the typical carrot and onion. Since I wanted the ginger flavor to shine, the leeks were a lighter background onion flavor, and the pretty yellow carrots were a hit with the kids.
Whether you have special diet needs or not, we’ve got a noodle for that!
Gluten Free Options ::
- Tinkyada Rice Noodles (we get these at our local grocer)
- Jovial Gluten Free Egg Pasta
- Jovial Gluten Free Organic Rice Pasta
- BioNature Organic Rice Pasta
Grain Free Options (Use a spirilizer, Y Peeler, or Julienne Peeler to make these veggie noodles! Also, back off on the bone broth by a couple cups and make a tapioca starch or cassava flour slurry to make the broth smooth and have the starchy feeling of noodles) ::
- Zucchini Noodles
- Sweet Potato Noodles
- Butternut Squash Noodles
- Golden Beet Noodles
- Parsnip Noodles
- Carrot Noodles
If you are not on a special diet, and can handle the gluten, I recommend using a wheat based noodle using Einkorn flour for best digestion.
Don’t forget to pack the leftovers for school!
And work too! My husband loves his travel crockpot to warm up soup right at his desk without ruining all of the nutrients in the bone broth in a microwave. He keeps the base at work and just brings the liner home to clean and fill back up. You can read more about the thermoses I like to use for the girls at school here – they keep the soup very warm all the way to lunchtime!
Here’s to happy spring thoughts coming our way!
- 3 TB friendly fat to cook in such as butter, tallow, coconut oil, or avocado oil
- 2 medium carrots, peeled and diced (I like to use 1 orange carrot, and 1 yellow carrot for more color)
- 1 large stalk of celery, diced
- 2-4 inch knob of ginger, peeled and grated (about 1 TB of grated ginger will leave a very mild ginger flavor and almost no heat. 2 TB of grated ginger will leave more flavorful heat to the soup - we like the heat!)
- 2 large cloves of garlic, minced
- 1 leek, leaves and roots removed, quartered lengthwise, then chopped (soak in a bowl of water and strain to get the sand out)
- 1 bunch green onions, chopped (save some of the green to garnish the top)
- 2 quarts bone broth (You can use Instant Pot Broth, or here is my slow cooker method)
- 1½ cups shredded cooked chicken (Use leftovers from your roasted chicken, slow cooker chicken, or Instant Pot chicken)
- 6oz gluten free noodles
- Sea salt and pepper to taste
- Melt the butter in a soup pot over medium heat, and add the carrot and celery. Add a big pinch of sea salt and cook over medium heat for 5 minutes to get the carrots softening.
- Add the grated ginger, minced garlic, leeks, and green onion. Cook for another 3-5 minutes over medium heat until fragrant and soft.
- Add the bone broth and chicken, turn the heat to high, and bring to a simmer. Add the noodles and cook over medium/high heat until the noodles are cooked to your liking. Sea salt and pepper the soup to your taste.