Chicken “Noodle” Soup

Posted on January 13, 2016 by



Chicken Noodle Soup:

One batch of Homemade bone broth OR 3 LARGE containers of Pacific Bone broth – no salt added.

8 bone-in skin-on chicken thighs or 3 bone-in breast

2 whole chickens

10 carrots

2 bunch celery

1 head of garlic

2 onion

1 head of broccoli

4 sprigs of fresh rosemary

3 sprigs of fresh thyme

2 bay leaves

1 spaghetti squash

(optional) Swiss chard, shredded

(optional) Cauliflower “ryce” for chicken and “rice” soup.


Roast both whole chickens in the oven on 325 for about 1.5 hours and roast spaghetti squash for about 50 minutes.  In a large soup pot – bring water, broth, chicken thighs, thyme, rosemary and bay leaves to a soft boil, for about 35 minutes.  As your chicken thighs boil, chop all remaining vegetables into bite size pieces.  With a slotted spoon, remove the chicken from broth and set aside.  Add all vegetables to broth and cook for about 20 minutes on medium heat.  Once both the boiled chicken and oven roasted chicken is cool enough to touch, remove the meat from bones, dice chicken and add back to the soup.  Shred the spaghetti squash into soup and simmer on low for 20+ minutes bringing all of the flavors together.  Freeze half for a future day that might seem too busy for cooking.

Optional Veggies to add: Napa cabbage, red Cabbage, kale, swiss chard, flat leaf parsley, bok choy, endive, peppers, zucchini, yellow squash, butternut squash, parsnips, sweet potato, plantains, etc, etc, etc.  Have a great time in the kitchen while nourishing your cells into vibrant health!!

Homemade Chicken Broth:  

Pick clean both of the 2 whole chickens you just cooked for previous soup.   Drop both carcasses into large crockpot, add 5 celery stalks, 5 carrots, 2 onion, 1 head of garlic, 2 bay leaves, fresh rosemary and fresh thyme – fill to the top with water. 


Set on low for 30-48 hours, pour the contents through a strainer and freeze homemade broth for your next batch of soup. 20160106_090009


“Let food be thy medicine and medicine be thy food.” – Hippocrates

Katie Surjan, GT Coach



Posted in: Eat This!