Bone Broth Chicken Noodle Soup


You've probably seen bone broth on the shelves or accidentally bought it instead of chicken broth a time or two, you may even have an unused one in your pantry right now looking for a delicious pot of noodles and veggies to be added to. This soup is the perfect way to sneak some extra collagen and nutrients into your diet within just sipping bone broth. If you are set on bone broth, feel free to leave it out and sub it for chicken broth! You won't notice a difference which is the best part!

A new year brings new challenges, ambitions, goals and jam packed calendars. This soup is perfect to satisfy any health goals, busy schedules or uninvited runny noses that 2021 may bring. It's the perfect meal prep dish, easy to freeze and warm and fuzzy for these chilly winter days!

I've upgraded the usual chicken noodle soup by swapping chicken broth for bone broth. Not only does this add protein to the dish but it also helps with bone and joint lubrication, reduces inflammation, assists in gut healing, better sleep, weight loss and is full of collagen and other essential nutrients!


Bone Broth Chicken Noodle Soup

8 servings | Cook time: 25 minutes

Notes: Bone broth is optional here and can be substituted for chicken or vegetable broth. Bone broth adds protein and collagen to the soup which can aid in joint lubrication, reduced inflammation and better sleep.


Ingredients:

  • 1 medium onion (300g)

  • 3-4 large carrots (300g)

  • 4 stalks of celery (400g)

  • 3/4 cup of frozen peas

  • 2 cups egg noodles

  • 1 tsp thyme

  • 1 tsp oregano

  • 1 bay leaf

  • 2 tbsp fresh parsley

  • 4 cups low sodium chicken bone broth or regular chicken broth

  • 4 cups water

  • 1-2 lbs chicken (~25 oz) breast

  • 1 tsp olive oil

Directions:

  1. Add olive oil to instant pot on brown/sauté feature or to large pot over medium heat on stove.

  2. Sauté chopped onions, carrots and celery in oil for ~5 min.

  3. Push the vegetables aside and add chicken breasts. Season chicken with salt and pepper. Sear for about 3 minutes, flip and repeat seasoning and searing.

  4. Add in remaining spices (except the fresh parsley), broth and water. Close lid and cook on soup for 15 minutes. Let it release naturally. If using a pot, bring the soup to a boil and boil the chicken for 25 minutes. Open lid and remove chicken to shred.

  5. Add in noodles and peas. Cook on brown/sauté or over medium heat for an additional 7 min or until noodles are cooked. Return shredded chicken to the pot and stir in fresh parsley.

  6. Serve hot with extra fresh parsley, bread and/or cheese!

 

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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts provided for both soup made with bone broth and soup made with traditional chicken broth.


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