Nothing beats a warming bowl of chicken soup come cool weather. As a kid, I loved the soup that came in a can, especially when I was sick. But now, I prefer the homemade variety, and with this recipe, I can have all the homemade flavor without hours of cooking.
They key to this soup is using all the bones and skins you would normally dispose of and extracting their lovely flavor…you simply can’t beat it!
Growing up, we had the tradition of making turkey noodle soup to use up the leftover Thanksgiving turkey…it was quick, easy, AND delicious! And lets be honest here…after letting our belt notches out a couple of times from the previous days’ gluttony, a lighter meal was perfect!
I think you will love this soup too, it goes well with homemade bread, gluten free vegan biscuits, or a slice of my Millet Cornbread. What better way to use up a turkey or chicken carcass than a quick and easy meal full of flavor!!??
Grab a steaming bowl and get cozy!
TIP: Gluten free noodles get mushy and absorb loads of liquid if left in a broth or liquid. For this reason, I cook the noodles separately, add what I want to a bowl, and top with steaming broth. I store leftover cooked noodles separately! Tinkiyada is one of our favorite brands, although we almost always cook the noodles less time than they suggest!
AND, just because I absolutely ADORE mine, check this beautiful olive wood ladle out…I always look forward to using mine and think it makes a perfect gift to anyone!
- 6 cups chicken broth
- 2 cups water (or more if you like a really brothy soup)
- 1 whole roasted deli chicken (or roast your own if you like), or use your leftover turkey from Thanksgiving!
- 3 tablespoons oil or allowed butter
- 2 medium onions, small dice
- 2 large carrots, cut into rounds or half rounds, depending on size
- 2 large stalks celery, sliced ¼ inch thick (I usually put the celery tops in too, and remove when it is time to eat)
- 1 teaspoon dried thyme leaves
- 10 oz gluten free noodles (Trader Joe’s best deal, and great texture!!), totally optional!
- Salt & pepper to taste
- Remove the meat from the chicken and set aside.
- Place the remaining bones and skin in a large stock pan along with the chicken broth and water. Bring to a simmer for about 30 minutes to release the flavor of the bones.
- Pour the broth through a strainer and discard the skin and bones. Set the broth aside. ]
- In the same stock pan, heat the oil or butter over medium heat. Saute the onions, carrots, and celery until soft, about 8-10 minutes.
- Add in the reserved broth and thyme. Bring to a simmer and taste for salt: depending on your roast chicken or turkey, you may need to add very little.
- If you are using the noodles, in another saucepan, bring some water to a boil for the noodles. Cook according to al dente directions (I have noticed that the Tinkiyada brand suggests a boiling time much longer than needed, taste test your noodles to be sure). Strain and rinse with cool water to stop the cooking process.
- Add the reserved chicken meat to the awaiting broth. I had enough leftover chicken to make some chicken salad…depends on the size of your chicken AND how meaty you like your soup.
- To serve, put desired amount of cooked noodles into a bowl. Ladle soup over the top and serve with fresh ground pepper!
This recipe was shared on GF Wednesday, Waste Not Want Not, Real Food Wednesday, Tasty Traditions, Keep It Real, Pennywise Platter, Simple Lives Thursday, Fight Back Friday, GF Fridays, Frugal Days Sustainable Ways, Healthy 2Day Wednesday, Healing w/ Foods Friday, Lunchbox Love, Simple Meals Friday, Natural Living Monday, Make Your Own Monday, Slightly Indulgent Tuesday, Fat Tuesday, Tasteful Tuesday,