This is my tired-and-true chicken noodle soup recipe. I make this every time my kids are sick.  And sometimes, just because.  This is THE soup I always wish someone would make for ME when I'm sick. (Thanks to Pinterest, I figured out how to make that  happen!)

If you're looking for a fast soup this isn't it. This is a bit of a process but worth every step. Once you make it, you'll know why.

Here's what you will need:

4 tablespoons grape seed oil

2 yellow onions, chopped

3 carrots, peeled and sliced 1/2 inch thick

1 chicken, 4lbs, rinsed, patted dry, and cut into serving pieces

3 fresh flat-leaf parsley sprigs, plus chopped for garnish

1/2 teaspoon dried thyme

1/4 teaspoon peppercorns

1 bay leaf

1/2 package of gluten free, brown rice fettuccine noodles

salt and freshly ground pepper

*I prefer to use all organic ingredients, but you are most certainly welcome to use chemicals in your soup if you so desire. : )

In a large Dutch oven or soup pot, heat 2 tablespoons of the oil over medium heat.  Add one half of the onions, one third of the carrots and celery and cook, stirring often until the onions are golden, about 8 minutes.

Add the chicken pieces and cold water to cover by 1 inch. Bring to a boil  over high heat. Add the parsley sprigs, thyme, peppercorns and bay leaf, reduce the heat to low. and cover partially.  Let simmer, skimming off any foam that rises to the surface, until the chicken shows no signs of pink, about 40 minutes.

Using a slotted spoon, remove the chicken pieces and let cool slightly, keep the broth at a simmer.  Remove the skin and bones, cut the meat into bite-sized pieces, cover, and set aside.  Return the skin and bones to the simmering broth, cover partially, and continue to simmer for 1 hour.

Using a large spoon skim off any visible fat from surface, then strain through a fine mesh sieve into a bowl. Rinse and dry the pot, return to medium heat and add the remaining onions, carrots, and celery and cook stirring often, until softened. Add the broth and being to a boil over high heat. Reduce the heat to low and cover partially. Simmer until the vegetables are tender, about 30 minutes.

Add the noodles and cook for 12 minutes.  During the last 5 minutes, add the reserved chicken meat. Skim any visible fat from the surface.  Season with salt and pepper. Ladle into bowls and garnish with chopped parsley and serve. So delicious and nutritious!

Remember the part about me being sick and wishing for this soup? Well, here's what I did:
Ladle your soup into each section of a muffin tin. Then, into the freezer for about 2 hours.  Place the tin in the sink (Or on a rimmed baking sheet.) with hot water but only for a minute or two. Use a butter knife to pop each one out.  They should slip right out.  Next, place two or three into a plastic freezer bag and freeze until needed!  To re-heat simply place in a pot on the stove-top and stir until hot.


I will be soo glad to have this in my freezer next time I'm sick! Happy Freezing!