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Chicken Noodle Soup

Mommy’s Homemade Chicken Noodle Soup” has become a staple at the Martin Residence. It’s quick, easy, and always tastes delicious. The perfect comfort food.

  • 4 c chicken broth (left over juices from roasting a whole chicken)

  • 2 c chopped cooked chicken pieces

  • 4 tsp Himalayan sea salt

  • 2 TBSP butter or coconut oil

  • 5 medium carrots

  • 1/2 bag of frozen organic peas

  • 4 cloves of garlic

  • 3 stalks organic celery

  • 1 large yellow onion

  • Pinch of cayenne pepper powder

  • 1/8 tsp chilli powder

  • 3 tsp organic turmeric powder

  • 1/4 tsp organic powdered ginger (or 1 drop of YL Ginger EO)

  • 3 tsp dried organic parsley (or 1 drop of YL Parsley EO)

  • 1 package of noodles of your choice

  1. Preheat large stockpot on med-high heat on the stovetop.

  2. Add 2 tablespoons of butter.

  3. Add minced garlic, onions, and celery to melted butter and seer until translucent.

  4. Add salt, cayenne, chilli, turmeric, ginger, and parsley.

  5. Add chopped chicken, carrots, peas, chicken broth, and 4 cups of water. Boil on medium-low heat until carrots are tender.

  6. Meanwhile, in a separate pot, bring water to a boil and cook noodles until al dente.

  7. Drain water from the noodles, then add them to the rest of the chicken soup.

  8.  Season with salt and pepper to taste.

This is an easy recipe to double or triple to feed a bigger crew or have lots of leftovers. I do like to make more,  but I refrain from adding the noodles before canning or freezing. Then, when I open a can of the leftovers I add fresh noodles so they don't go mushy when canned or frozen.

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