As I was walking out the door for work last week, I received a call from the high school nurse letting me know that my son was sick. As I drove to the school, I thought that it would be nice to make him some soup for later. Who doesn’t love chicken noodle soup when they have the flu? I picked up my son, drove him home and promised that I would make him chicken noodle soup for dinner that night.
I was about half way through my first meeting of the day when I started to feel a little sick. By the time I was half way through the second meeting, I had the full blown flu. As I headed towards home, wanting nothing more than to crawl into bed and stay there forever, I remembered that I promised Chicken Noodle Soup. Dragging myself through the automatic door at the grocery store and grumbling under my breath, I started quickly trying to streamline this whole soup thing.
This is a quick and delicious recipe for chicken noodle soup that takes just about an hour.
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
servings
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- 2 tbsp Organic olive oil
- 2 medium Organic yellow onion diced (about 1 1/2 cups)
- 4 stalks Organic celery diced (about 1 cups)
- 4 Organic carrots diced (about 3/4 cup)
- 8 cups Organic chicken stock if gluten free, make sure stock is gluten free
- 4 cups water
- 1 cups organic free range chicken shredded, cooked
- 1 tbsp Organic salt
- 1/2 tbsp Organic black pepper
- 8 cups water
- 1 tbsp Organic salt
- 1 pkg Organic rotini pasta regular or gluten free (I used organic brown rice pasta)
Ingredients
Pasta
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- In a large stock pot and onion, celery and carrot to the oil and cook for about 10 minutes.
- While the vegetables are cooking down, start pulling the meat off the chicken. Set aside once shredded. I was lucky that my store had organic, free range rotisserie chicken. It was the breast only, but either whole or breast is fine.
- When the vegetables have cooked down for about 10 minutes, add the chicken stock, water and the bones for the rotisserie chicken. Cover and simmer for 45 minutes.
- While the soup is simmering put on a large pot with 8 cups of water and a tablespoon of salt to boil. Add pasta to boiling water and cook according to the package directions (if using, gluten free pasta, make sure to follow the package directions - they are all different.)When the pasta is finished cooking, pour into a strainer and rinse well under warm running water until the water runs clear. Set aside.
- While the pasta and soup are simmering, shred the chicken using a fork pulling the meat into shreds or dice the meat using a knife into 1 inch cubes. Should equal about 4 cups of chicken.
- Remove the carcass from the soup and discard. Add the shredded chicken, salt and pepper. Stir well. Cook for the remaining 15 minutes, stirring occasionally.
- There is extra liquid in the soup, so that when the noodles are added there will be some broth. If you are planning on having extra soup leftover, I highly recommend adding the noodles per serving to the individual bowls. If added directly to the soup the noodles will expand absorbing all the liquid and begin to disintegrate. I store the noodles in a plastic bag and the extra soup in a large mason jar or plastic container.
- Garnish with fresh parsley, if desired
This 1 Hour Chicken Soup recipe is organic, dairy free and with gluten free substitutions, gluten free.
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