Bone Broth Chicken Noodle Soup
This bone broth chicken noodle soup is jam packed with healthy vitamins and nutrients. It can potentially even help boost your immune system. As we head into fall, and the kids return to school, it’s definitely a good idea to have this homemade soup on hand.
Benefits of Bone Broth
Bone broth is a clear, protein packed liquid made from bones, tissue and joints simmering in water. What differentiates it from stock is the amount of time required to simmer the bone broth extracting tons of nutritional benefits.
Several studies have been conducted on the potential benefits of bone broth. It is believed that bone broth can be anti-aging due to its high collagen content. It is also said, that bone broth is good for gut health as well as the boosting the immune system. To read more on this click here.
For this recipe, I used Smart Chicken’s bone broth. This adds a depth of flavor to the soup that’s hard to resist. I used traditional low sodium chicken stock for the remainder of the soup.
How to Make Bone Broth Chicken Noodle Soup
Add olive oil to a large Dutch oven or stock pot over medium high heat. Sear the bone-in, skin-on chicken breast on all sides. Remove the chicken from the pan.
In the same pan, add diced onions, carrots and celery. Sauté for 3-4 minutes. Then, add the minced garlic, sauté until fragrant. Stir in the bone broth and traditional low-sodium chicken stock. Add the bay leaves and season with salt and pepper to taste.
Next, add the bone-in chicken back into the broth. Bring to a boil, reduce the heat, cover and allow the chicken to finish cooking. May take 30-35 minutes. Remove the chicken. Once it’s cool, dice or shred it into small bites ensuring to discard the bones.
Stir in the shredded chicken, add the pasta and cook until tender. 7-8 minutes. Remove the soup from the heat, stir in the fresh squeezed lemon juice, fresh parsley and dill. Serve hot.
Storage
Store leftover soup in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more soup recipes?
Bone Broth Chicken Noodle Soup
Ingredients
- 2.5 lbs. chicken breasts, Smart Chicken bone-in skin-on
- 2 tablespoons olive oil
- 1 large sweet onion , diced small, about 1 cup
- 2 medium carrots, peeled, slice on a mandoline, about 3/4 cup
- 3 ribs celery, diced small, about 3/4
- 2 teaspoons garlic, minced
- 2 bay leaves
- 2 cups classic chicken bone broth, 1 carton, Smart Chicken
- 6 cups low sodium chicken stock, traditional
- salt, to taste
- cracked black pepper, to taste
- 2-3 cups egg noodles
- 2 tablespoons lemon juice, fresh squeezed
- 2.5 tablespoons fresh Italian parsley, chopped small
- 2 tablespoons fresh dill, chopped small, as garnish
Equipment
- 1 large Dutch oven
- 1 mandoline slicer
Instructions
- Add olive oil to a large Dutch oven or stock pot over medium high heat. Sear the bone-in, skin-on chicken breast on all sides. Remove the chicken from the pan.
- In the same pan, add diced onions, carrots and celery. Sauté for 3-4 minutes. Then, add the minced garlic, sauté until fragrant. Stir in the bone broth and traditional low-sodium chicken stock. Add the bay leaves and season with salt and pepper to taste.
- Next, add the bone-in chicken back into the broth. Bring to a boil, reduce the heat, cover and allow the chicken to finish cooking. May take 30-35 minutes. Remove the chicken. Once it’s cool, dice or shred it into small bites ensuring to discard the bones.
- Stir in the shredded chicken, add the pasta and cook until tender. 7-8 minutes. Remove the soup from the heat, stir in the fresh squeezed lemon juice, fresh parsley and dill. Serve hot.
One Comment on “Bone Broth Chicken Noodle Soup”
The kids came home from their second weeek of school with the sniffles. I took the time today to make some of this and everyone raved about it. Even my husband, who is a die hard canned soup fan, loved it. We will be making this often.