Organic Chicken Noodle Soup

organic chicken noodle soup

Nothing makes you feel better when your sick (or on a cold day) than a bowl of organic chicken noodle soup!

Our house managed to be a flu-free zone until about 5 days ago. My husband, who NEVER gets sick, is the one who got it (I’m still flu free, knock on wood). There isn’t much you can do for someone who has the flu, except make them as comfortable as possible. For me that means cooking. So I whipped up some organic chicken noodle soup for my honey.

Why not just buy soup in a can? Because it’s loaded with salt and chemicals, and who knows what else. Organic chicken noodle soup is easy to make, especially in a slow cooker. It freezes well too, so you can make some and have it ready for emergencies.

There are countless modifications you can make to your organic chicken noodle soup…you can use whatever cuts of the meat you want and whatever vegetables. This recipe is for a very basic soup—one that is designed to give comfort and just make you feel warm and happy inside.

Enjoy. And if you’re sick, feel better!

organic chicken noodle soup

organic chicken noodle soup is mmmm mmmm good!

Recipe: Organic Chicken Noodle Soup

Summary: a warm and comforting soup to make you feel better

Ingredients

  • 4 chicken thighs (organic)
  • 3 carrots
  • 3 celery stalks
  • 1 small onion
  • 6 to 8 cups chicken or turkey stock
  • 1 package noodles (your choice)
  • 1 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • 1 Tbs parsley flakes

Instructions

  1. Bring a pot of water to a boil and add the chicken thighs. Boil about 20 minutes. Remove and cool until you’re able to handle them. Remove the skin and remove the meat from the bones. Cut chicken into bite size pieces.
  2. Place chicken in a six quart slow cooker.
  3. Peel carrots and slice into ¼ inch pieces. Add to slow cooker.
  4. Slice the celery into ¼ pieces and add to slow cooker.
  5. Dice the onion and add to slow cooker.
  6. Add the stock, pasta, salt, pepper, and parsley to the slow cooker.
  7. Set to low and cook for four hours.

Quick notes

I add the noodles in the beginning because my husband likes them so soggy they’re nearly falling apart. If you want the noodles less cooked, add them about 1/2 hour before the soup is done cooking.

I used 4 cups of turkey stock I had in the freezer and 2 cups of the liquid I used to boil the chicken.

You can make this on the stove top too; the slow cooker is nice if you want to put it on before bed or in the morning.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s) + 4 hour(s)

Number of servings (yield): 8

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