Jessica's Jottings:

On faith, food, family and frugality

Wow! The new chicken noodle soup recipe

on February 12, 2012

Bear with me…I just made this up and I’m trying to get it down before I forget! All of the kids ate it, hubby and I both got seconds…this is delicious!!!

1 large yellow onion, chopped
1 apple, thinly sliced and chopped (I used a gala)
4 carrots, sliced into rounds
3 largish mushrooms, cut in half and thinly sliced
1-2 stalks of celery, thinly sliced
8 oz. of elbow shaped brown rice noodles
6 c. of chicken broth (Next time, we’ll definitely be adding more!)
2 large garlic cloves, pressed
Approx. 2 T. of expeller pressed coconut oil
Approx. 2 T. of extra virgin olive oil
2 c. of shredded chicken
1-2 tsp. of Redmond Real Salt
1/2 – 3/4 tsp. of ground sage

1. Prep all of your veggies (or adjust heat of the burner down accordingly to give yourself more chopping time).

2. Melt coconut oil in your soup pot over medium heat.

3. Add onion and apple and cook together until softened.

4. Add carrots, mushrooms, celery, pouring the olive oil over the veggies and stirring to coat.

5. Cover the soup pot and let everything cook for a minute.

6. Add the noodles, stir and recover. Let cook for 3-5 minutes.

7. Add the chicken stock, 1 tsp. of salt and the garlic. Let everything come to a boil and cook until the noodles are done. This may vary depending on the type of noodles you use and, erm, whether or not your chicken stock was completely thawed out before you added it.  😉

8. After the noodles are cooked, add 1/2 tsp. of sage. Stir well and taste. Add more salt and sage to your taste. I always have to add extra salt because I make my own chicken broth. This ensures that it’s made with pastured chicken parts and that it is MSG (and other additives)-free.  (AND…it’s lots cheaper! When you’re using the leftover bones from whole chickens and veggie scraps such as carrot tops, celery roots and leaves, and onion peels, tops and bottoms – things that you’re already buying and would otherwise just go into the compost bin, it is, in my estimation – FREE! “Woot! Woot!” with a fist pump and all that.)  😉

9. Let it cool for a few minutes and serve. YUM!

I’d include a picture, but I burned up the camera’s batteries while recording the kids playing with their balloons in the hallway this morning. You’d never know they were sick to look at them!  🙂

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