June 20, 2015
At this time of year when the weather is getting colder, it’s always nice to make some real, homemade chicken noodle soup. I’m not talking about the stuff you buy from the supermarket, add hot water to and stir for 5 minutes. I’m talking about real, old fashioned, home cooked soup made with chicken bones to create a nourishing chicken broth that is flavoured with vegetables and some gluten free pasta. It takes a little bit of love and care but I think it’s so worth it. The end result is a very special soup that is reminiscent of the chicken soup I used to eat in my childhood. The kind of soup that Nanna and Mum made.
I make this soup in a large casserole dish so it can simmer on the stove for a while. My Le Creuset pot is perfect for this. Using chicken bones is a great way to get lots of flavour and goodness into your broth. I used a bag of three chicken carcasses from the supermarket. It may seem like there’s not a lot of meat on them, but I removed 2 cups of shredded chicken from the carcasses for my soup.
Once you have finished cooking the pasta in the soup, you will need to check the soup for seasoning. You are essentially making a chicken stock from scratch so you will need a good amount of seasoning for flavour. Let your palette be the judge. I suggest using a good quality salt like Himalayan salt or Celtic sea salt. These will add trace minerals and extra goodness to your soup.
Lastly, ladle generous amounts of the Homemade Chicken Noodle Soup into your favourite soup bowls. Warm your hands on the outside of the bowl and breath in the delicious aroma. Share your soup, cooked with care, with the people you love to enhance the whole experience.
Serves 4 to 6
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