Organic Chicken Noodle Soup

chicken noodle soup

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I love to cook, but I usually don’t make traditional old-school recipes like roast beef, casseroles or meatloaf. I like to cook veggie burgers, curries and hearty salads. However, the other day I made chicken noodle soup using the leftover carcass from my Easy Juicy Roast Chicken and I felt very domestic.

The soup turned out great, and fed us for two dinners, and we still had more leftover to freeze for a lunch –  you get a lot of bang for your buck with one little $15 chicken. That being said, it took me about an hour and a half from start to finish so for all you working mamas out there I would recommend making this soup on Saturday or Sunday when you have a bit more time.

Sometimes when I’m at a loss for what to give my toddler to eat I just keep it simple and try to include a protein, a whole grain and produce at every meal. Sometimes that means feta cheese, sweet potato fries and a healthy muffin, other days it’s scrambled eggs, cucumber and whole grain toast. Soup is a great meal for kids because it includes protein, whole grains and veggies. It’s also a great way to get rid of leftover veggies that you have hanging around in your fridge. I kept this soup pretty simple, but feel free to include any stray veggies that you like – broccoli, sweet potato, squash, spinach, mushrooms, etc.

Chicken Noodle Soup
Serves 4-6 | Prep Time: 20 mins | Cook Time: 1 hour

1 organic chicken carcass
900 ml organic chicken broth
6 cups water
3 bay leaves
1 yellow onion, diced
3 large carrots, diced
3 stalks celery, diced
1 cup frozen organic peas
1 cup frozen organic corn
1 cup dry quinoa or 2 cups whole-wheat noodles


Place carcass in a 5L Dutch Oven and cover with chicken broth, 6 cups water and 3 bay leaves. Bring to a boil. Once boiling, turn heat down to low and simmer for 30 minutes.  

While carcass is simmering, chop your veggies and cook your quinoa or noodles, set aside.

Pour the broth into another large pot through a strainer to catch the carcass and meat and bay leaves.

While the chicken is cooling in the strainer, put the clean broth back on the stove, add the chopped veggies and bring to a boil; then lower heat and simmer the veggies for about 15 minutes or until carrots are cooked to your liking.

When the chicken is cool enough, tear pieces off the carcass and add them to the soup. Add cooked quinoa or noodles, frozen peas & corn and any additional spices that you like. Take soup off the heat. Let cool on stove until ready to serve. Refrigerate or freeze leftover soup for another meal. Enjoy!

About Lauren

Welcome! I’m Lauren Follett. A couple years ago, while working in the corporate world of downtown Toronto, I decided to pursue my passion for healthy living and enrolled in the Distance Education program with The Canadian School of Natural Nutrition. I studied on my lunch breaks, after work, on the weekends, and while travelling through South America. The world of health & nutrition can be confusing. There are a lot of mixed messages out there when it comes to health: low fat, low calories, sugar-free, low-carb, gluten-free…leaving you confused, frustrated, and wondering where to start. That’s where I come in. As a Registered Nutritionist, my goal is to help you accomplish your health & wellness goals. I don’t believe in diets or quick fixes. I believe in living a healthy lifestyle, which requires you to get educated, and learn how to make healthy choices. I’m dedicated to working closely with my clients to teach & motivate them to make healthy choices, discuss healthy living strategies and create customized nutrition programs that fit with their life.


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