Monday, January 04, 2016

Chicken Noodle Soup

Chicken and noodles is a Southern comfort food that makes my husband very happy. I on the other hand... don't like it because there are no vegetables in it. So... we compromise and make this thicker chicken and noodles soup. We are both happy and love it.
When making our soup we start with one of our farm fresh, hand raised chickens. My husband and son raise these all summer so we can have the freezer full of chickens. I have found that you can find equally good chickens at our local farmers' market. They are worth the money. You get a much better chicken. We also make the noodles from scratch from our tried and true noodle recipe. We also always add turmeric and pink Himalayan salt. We like the way it tastes and I like that added minerals it gives.

Yummy Homemade Chicken Noodle Soup

1 whole chicken
4 -6 carrots cut up
2-3 stalks of celery chopped
1 small onion chopped
1 tsp sea salt
1 tsp turmeric powder
½ tsp Mrs Dash table blend (any spice blend you like is fine)
½ tsp thyme
1 Tbsp parsley flakes
3 Tbsp flour
1batch homemade

 to the pot for another hour to get more of that lovely collagen and minerals out of the bones. Add water as needed.
Remove the bones from the broth and strain the broth and return to the stock pot.
Add the carrots, celery and onions to the pot. Bring to a boil. Add the herbs and spices.
Reduce heat and simmer for about 10 minutes.
Increase the heat to a full boil and add the handmade noodles. Cook for about 8-10 minutes more.
Mix the flour with a little water. Stir into the soup. Simmer for another 5 minutes.
Add the chicken pieces back to the pot and heat through.
Serve.
Makes 8-10 servings.

We think it actually makes more than this because there is always enough left over for lunches the next day.  

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