This year Walker and I decided that we’d commit to get back to creating more recipe content to share with you. We cook a lot so it only makes sense to share what we are making. I have no excuses because I have an in-house photographer too (if you didn’t know, Walker is a photographer and videographer).
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I wanted to stick to a classic chicken noodle soup and not over-complicate things with a gazillion ingredients which is why I’ve just used celery, carrots and onions as the veggies with simple seasoning. They pack in a ton of flavour though, so don’t worry because simple definitely doesn’t mean boring.
I used the chicken stock I made from scratch the other week because we had the Lemon Garlic Roast Chicken for dinner. Never toss out that carcass – turn it into gut-nourishing broth/stock or use it as a base for this soup! However, if you’re buying chicken stock just make sure it contains no added sodium and no MSG or yeast extract. Buying house made stock from your local butcher or health food store is the best place to buy stock if you don’t make yourself.
This soup is…
- Incredibly delicious, fulfilling and nourishing
- Gluten-free and allergen free
- Packed with gut-loving fibre from the onions, carrots and celery
- Rich in gut-loving minerals and amino acids from the chicken broth and roast chicken
- Kid-friendly and great to make for school lunches (my daughter loves it!)
Soups
Roast Chicken Noodle Soup
PrintIngredients
- 2 tbsp extra-virgin olive oil
- Half a large onion, chopped
- 4 carrots, chopped
- 3 stalks celery, chopped
- 4-6 cups chicken stock or broth (see note)
- Pulled chicken pieces, from 1 roast chicken (about 2 cups)
- Sea salt and pepper to taste
- 1 tsp dried Italian seasoning
- 1 bay leaf
- 1 package (227 g) pasta (used Anelli rice + quinoa pasta)
- Handful fresh parsley
- In a large soup pot, add olive oil and heat to medium. Then add onions and sauté for a couple of minutes.
- Next add carrots and celery. Sauté for 5 minutes then add the chicken stock, chicken pieces, salt and pepper, seasoning and bay leaf.
- Bring to a soft boil and then add the pasta. Reduce to a simmer until pasta is cooked. Remove from heat once pasta is cooked.
- Enjoy immediately with some fresh parsley or let cool completely and store in mason jars in the fridge for up to 5 days or in the freezer for up to 3 months. Only fill the jars 3/4 full if freezing right away. Allow to fully cool before placing in the freezer.
No notes available.
This soup is very balanced so you could enjoy it as a meal because it contains plenty of protein. However, I highly encourage you to make a loaf of Best Ever Paleo Bread to enjoy along with the soup and some cauliflower hummus from The Joyous Cookbook!
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I add a lot more black pepper when I pour a bowl just for me. I don’t put much in the pot because Vienna will find it “too spicy,” but that’s just a little tip to add a little kick to it!
I love sharing nourishing and super yummy recipes with you. Which is why it brings me so much joy when I see you sharing your creations on social media. Please tag me so I can see it at JoyousHealth on Instagram or Tik Tok.
For more soup recipes, check out these most-popular:
- Nourishing Turmeric Golden Soup
- Fall Harvest Veggie Soup
- Root Veggie Soup
- Chicken Coconut Curry Soup or Chickpea Coconut Curry
- Feel Good Mushroom Soup
- Leek Squash Soup
Wishing you joyous health!
Joy xo
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