Chicken Noodle Soup [The Comfort Flow Remix]

Healing chicken soup with tender noodles and aromatic vegetables. This is liquid comfort that soothes the soul and nourishes the body with every warming spoonful.

Makes

Serves 6-8

Total Time

2 hr 5 min (20 min prep)

Ingredients

For the Broth:
2 lbs (900g) bone-in chicken thighs (pasture-raised preferred)
12 cups (2880ml) filtered water
2 bay leaves
1 tsp (6g) sea salt
1 tsp (2g) black peppercorns
1 large onion, quartered
2 celery stalks, roughly chopped
2 carrots, roughly chopped

For the Soup:
8 oz (225g) cassava flour noodles or egg noodles
2 tbsp (30ml) avocado oil
3 carrots, sliced 1/4 inch thick (140g)
3 celery stalks, sliced 1/4 inch thick (120g)
1 medium onion, diced (150g)
3 cloves garlic, minced
1 tsp (1g) dried thyme
1/2 cup (30g) fresh parsley, chopped
1 tsp (6g) sea salt, or to taste
1/2 tsp (1g) black pepper, or to taste

Make it Good For The Gut (Optional)

Start with homemade bone broth or high-quality store-bought bone broth for maximum collagen and gut-healing properties. Add 1 tablespoon apple cider vinegar with the mother when simmering bones to extract more minerals. Include 1 inch fresh ginger root (sliced) while making broth for anti-inflammatory benefits. Stir in 1 tablespoon miso paste (unpasteurized) during final 2 minutes for probiotics and umami depth. Add 1 teaspoon turmeric powder to reduce inflammation and support digestive health.

Remix Options

Protein Swaps: Use turkey thighs, whole chicken, or beef short ribs for different flavor profiles – adjust cooking time to 2-3 hours for beef. Noodle Alternatives: Spiralized zucchini noodles (add last 2 minutes), shirataki noodles (rinse and add last 5 minutes), or cauliflower rice for grain-free options. Veggie Variations: Add 1 cup diced potatoes, 1/2 cup corn kernels, or 1 cup chopped kale (add last 3 minutes). International Twists: Asian style with 2 tbsp soy sauce, 1 tsp sesame oil, and green onions; Mexican with 1 tsp cumin, 1 diced jalapeño, and cilantro; Italian with 1 tsp oregano, 1 can diced tomatoes, and fresh basil. Slow Cooker Version: Combine all broth ingredients in slow cooker, cook on low 6-8 hours, strain, then proceed with recipe. Instant Pot Method: Pressure cook broth ingredients 60 minutes, natural release, strain, then sauté mode for vegetables.

Good To Know

Broth Quality Matters: Simmering bone-in chicken thighs creates rich, gelatinous broth that provides collagen for joint health and creates silky mouthfeel. Noodle Timing: Cook noodles separately and add just before serving to prevent mushy texture – they’ll continue cooking in hot broth. Vegetable Cuts: Uniform 1/4-inch slices ensure even cooking and professional appearance. Straining Technique: Use fine-mesh strainer lined with cheesecloth for crystal-clear broth that looks restaurant-quality. Fat Management: Skim surface foam during first 30 minutes of simmering for cleaner flavor, or refrigerate overnight and remove solidified fat layer. Storage Solutions: Soup keeps refrigerated 4-5 days; store noodles separately to maintain texture. Freezes up to 3 months without noodles – add fresh noodles when reheating. Reheating Tips: Gentle simmer prevents curdling; add extra broth if needed as noodles absorb liquid over time. Make-Ahead Strategy: Prepare broth 1-2 days ahead for deeper flavor development and easier day-of assembly.

steps

Simmer:

Place chicken thighs, water, bay leaves, 1 tsp salt, peppercorns, and roughly chopped vegetables in large stockpot. Bring to boil over high heat, then reduce to gentle simmer.

Cook:

Simmer partially covered for 1.5 hours, skimming foam from surface during first 30 minutes, until chicken is fall-apart tender and broth is rich and golden.

Strain:

Remove chicken pieces with tongs and set aside to cool. Strain broth through fine-mesh strainer into clean pot, discarding solids. You should have about 8-10 cups of clear, flavorful broth.

Shred:

When chicken is cool enough to handle, remove and discard skin and bones. Shred meat into bite-sized pieces using two forks or your hands. Set aside.

Sauté:

Heat avocado oil in same pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook 6-8 minutes, stirring occasionally, until vegetables are tender but still have slight bite.

Season:

Add minced garlic and dried thyme to vegetables, stirring constantly for 1 minute until fragrant. Pour in strained broth and add shredded chicken back to pot.

Combine:

Bring soup to gentle simmer and cook 15 minutes to meld flavors. Meanwhile, cook noodles according to package directions in separate pot. Drain noodles and add to soup just before serving.

Finish:

Season soup with remaining salt and black pepper to taste. Stir in fresh chopped parsley and serve immediately in warmed bowls with crusty bread or crackers.