Homemade Chicken Noodle Soup

June 20, 2015

Homemade Chicken Noodle Soup

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.

Homemade Chicken Noodle Soup

Serves 4 to 6


  • 1 onion, diced
  • 2 cloves of garlic, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tablespoon of macadamia oil or coconut oil
  • 3 chicken carcasses (mine had a little bit of meat left on the bone)
  • 4 cups of water
  • 2 teaspoons of mixed dried herbs
  • 2 bay leaves
  • Himalayan salt and pepper
  • 1 cup of dried gluten free penne pasta (preferably organic and GMO free)


  1. Heat a large stove proof casserole dish (that has a lid) over medium heat. Add the oil, onion, garlic, carrots and celery. Cook them for a few minutes until the onion becomes translucent, stirring regularly with a wooden spoon.
  2. Place the chicken carcasses on top of the vegetables and add the water, dried herbs, bay leaves, two generous pinches of Himalayan salt and some freshly cracked black pepper. Stir to combine. Bring to the boil then reduce the heat to low to medium. Place the lid on the casserole dish and simmer for 45 minutes. You want the soup to simmer away nicely, not boil over.
  3. Turn off the heat and remove the bay leaves and the chicken carcasses from the casserole dish with a pair of tongs. Remove any excess fat that collects on the top of the soup with a ladle. Place the chicken carcasses on a large plate and let them cool down enough so that you can handle them. Remove any chicken meat from the carcasses. I removed about 2 cups of shredded chicken meat. Return the chicken meat to the soup.
  4. Turn the heat up to high and bring the soup back to the boil. Turn the heat down to medium and then add the penne pasta. Stir well to ensure the pasta doesn’t stick together. Cook for 10 to 15 minutes over medium heat, until the pasta is al dente. Stir the soup often during this time. You want to cook the pasta al dente as it will continue to cook in the hot soup once removed from the heat.
  5. Check the soup for seasoning and add more salt or pepper if desired. Ladle the soup into bowls and serve immediately.

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