Real Chicken Noodle Soup

ChicknoodlesoupThis week’s recipe is for an incredible actually healthy chicken Noodle soup!

true-free-range-chicken
Be sure that your Chicken Noodle Soup contains this Key Ingredient! We’re talking Real Food People!

This one will actually heal your ailments, unlike the store bought “crap”, probably the best known of which rhymes with schmipton’s!!!  No real bone broth in there baby!

In classic choose your own adventure style, I will include a regular & one of my own creations that I like to call “good for what ails ya”! Also, you can make this lower carb or higher carb, the choice is yours, as you will see.

I will often put in a choice of how to cut items (i.e. chopped or diced), because I think how fine or large your chunks are is completely up to you! My recipes won’t win you a Michelin star, but they will help you achieve your health & fitness goals and possible heal your gut!

As usual, I will provide options, but I will assume that you will be slow-cooking for the main dish prep.

Real Chicken Noodle Soup

For this recipe you will need the following.

  • 3-6 cups of real bone broth that you have created using my previous method (here).
  • 2 lbs of chicken chopped or shredded – could be leftovers from the slow cooker whole chicken (here); You could also thaw fresh chicken for this; OR use any other meat that you enjoy (i.e. stewing pastured beef, ground, etc…);  Quick tip, whatever meat you choose to use, pre-cook it in a pan, or in the slow cooker, so work that into your allotted preparation time. That’s why the leftovers work so well!
  • 4 Tbsp coconut oil.
  • 2-4 cups of water.
  • 1 medium to large onion chopped or diced.
  • 2-4 cloves garlic pressed or diced.
  • 3-4 pastured eggs (whole or at least the yolks) beat lightly.
  • 2-5 stalks of celery chopped.
  • Now, if you want this to be low carb, you can stop now or even add in some green leafy vegetables, but if you’d like a bit more starch/sweet, then add in a starchy vegetable of your choice.  I will use the example of spaghetti squash, but seriously, you can use pretty much any starchy veg (i.e. sweet potato, yuca root, carrots, etc…).

Preparation Instructions:

  1. Melt 2 Tbsp coconut oil in frying pan.  Add in onion, garlic & celery – sautee until softened & fragrant.
  2. Put 2 Tbsp of coconut oil into slow cooker or pot & turn things on low or medium respectively to melt the oil.
  3. Add your Real Bone Broth & your water.
  4. Add in sauteed onions, garlic & your beaten eggs.

Spaghetti Squash Preparation

  1. Cut the hard top off the squash and cut it in half either way (across or lengthwise).
  2. Scoop out the seeds from the middle using a spoon.
  3. Cook it.  There are many ways to do this, any of them are fine.  However, for this recipe, you only need to cook the squash enough to soften it so that you can dig it out of the shell & put it into the slow cooker.  At this point don’t worry about seasoning as you are going to put it into your soup.
    1. Steaming – Place the half squashes open side down in a steamer tray & cover with a lid – steam for about 15-20 mins; or do this in a pasta pot – same specs.
    2. Baking – Place the half squashes open side down on a baking sheet with raised sides or in a baking dish & cover the bottom with water (about 1-2 cm deep) – cook in oven preheated to 400F covered with tinfoil for about 15-20 mins.
    3. Microwave – Same as for baking but place in a microwave-safe dish with about 2 cm of water – cook on high for about 8-10 minutes – if you have smaller squash, then check around 5-8 mins to be safe.
  4. Once the squash is ready, scoop the spaghetti-like goodness into a bowl with a fork & roughly chop it, then put it into your soup in the slow cooker.

Choose your own Adventure

Traditional

Season to taste with salt & pepper & anything else you like, then cook it.

Dan T’s Good for What Ails ya!

Seriously, this one is one of my favorites for whenever I get hit with a cold/flu. It’s rare, but when it happens I fight back with this.

Essentially, bring the heat!Cayenne pepper

Add in, to taste, Cayenne pepper sauce or powder;  Don’t be shy, if your sinuses are stuffed and/or you’ve got a sore throat, this will make you feel a tonne better! Capsaicin, the active ingredient in hot peppers, has analgesic properties (here).  Use enough so you can taste it, but not so much that your tongue starts to smoke (be reasonable).

You can also add in whole, real hot peppers, but be sure to include the seeds, since that’s where all the heat is.

Optional – If you want to increase the creaminess & stifle the edge to the heat, you can add in some coconut milk (full fat) (1/4 -1/2 a can) & cinnamon (1-3 tsp) – all to taste.

Cooking instructions:

If doing this in the slow cooker then depending on the time in advance you are making it, set it to low or high and walk away.

If doing this in a large pot, then it will likely take about 1-2 hours on medium low heat.

Once the soup is done, serve it hot & enjoy the sinus-clearing & throat-numbing goodness!  Even you went the traditional route, you will still feel that warm sense of comfort come over you!! And in this case, it’s not just psychological (like with schmipton’s), it’s actually providing you with some serious bang for your buck in terms of nutrition to help you stay, or get better!

I hope you enjoy this recipe.

As always, please share it with your friends & leave your comments below with any tweaks that you found useful!

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Have a great day!

Till next time!

Dan T

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