I know it is hardly soup season at the end of July…but I am in the midst of stocking up my freezer for my “babymoon” coming up next month!
A big batch of chicken noodle soup was on my list to get done, and I thought I would share my method, and how I batch up this popular soup to make for easy lunches or light dinners.
I used to make this when I was working a lot, and I would freeze it in 1 cup portions. Take it out to thaw the night before, warm it up really hot in the morning, and take it with me in a small thermos with a spoon. I was on the road all day doing homecare and I could have a great lunch whenever I was ready. You could do the same thing for school lunches for the kiddos!
a simple real food recipe :: chicken noodle soup :: gluten free
Author: Renee - www.theSIMPLEmoms.com
Ingredients
- 2 large or 4-5 small onions, chopped
- 5-6 medium carrots, chopped
- 5-6 medium celery stalks, chopped
- ¼ cup friendly fat to cook in (real butter, coconut oil, lard, tallow)
- 6 cloves garlic, minced
- 3-4 quarts chicken stock
- 3 cups cooked pasture chicken, chopped
- 1 TB organic all purpose season
- ¼ tsp cayenne powder (optional but gives it a beautiful flavor – could go more if you want heat)
- 1-16oz bag gluten free noodles (watch ingredients!)
- 3 TB tapioca flour shaken up in some water (this is optional but thickens the soup nicely to more of a saucy or “stew” consistency!)
- Sea salt/pepper to taste
Instructions
- In a large stock pot, sauté the onions, carrots, and celery in your friendly fat choice with a few pinches of salt for about 7 minutes to bring out their juices and sweeten.
- Add the garlic and cook for a minute.
- Add the stock, chicken, and seasoning and bring to a boil.
- Reduce to a simmer for 10 minutes.
- Add the noodles and cook until the noodles are done.
- Add the tapioca flour/water mixture and simmer to thicken, and salt/pepper to taste.
Kitchen Tips:
- Transfer leftover soup to freezer container of choice
, let them come to room temp on the counter, and then freeze up! I like THESE
freezer containers besides my glass Ball containers.
- PLEASE consider making your own chicken stock for your soup making. It is SO much more nourishing than boxed or canned in the store. See THIS post on how simple it is to crockpot your stock and WHY it is is so much more superior to store bought. It is such powerhouse!
- I absolutely love THIS
organic all purpose seasoning blend – I have tried many and I really love this one!
- Play around with the seasonings to your family’s taste!
- I love THESE
gluten free noodles! Check your local grocer – they are pretty popular and are probably there.
- Tapioca flour
is a great thickener – very allergen/special diets friendly.
- If you don’t have noodles on hand, rice works too – or make it grain free with more chicken or add potatoes if you are off grains!
YOUR TURN!
Let me know how you like the soup!
This post was shared at Holistic Squid’s Party Wave Wednesday, and Real Food Forager’s Fat Tuesday!
How to make Bone Broth |
March 12, 2014 at 6:34 am[…] Friendly Creamy Vegetable Soup Roasted Garlic Soup Gluten Free Chicken Noodle Soup Cabbage Meatball […]
a simple real food recipe :: cold and flu replenishment drink or popsicles
January 7, 2014 at 6:01 am[…] is a great source of minerals and nourishment! Even some simple soups like pea soup, veggie soup, chicken noodle soup, or French onion soup are favorites here while recovering from […]
Jaime :: owner
July 31, 2013 at 10:47 amOh this looks sooo good =)