Go Back

Nourishing & Anti-Inflammatory Chicken Noodle Soup

This nourishing homemade chicken noodle soup is filled with anti-inflammatory ingredients like garlic, ginger, turmeric, fresh herbs, mineral-rich broth, and nourishing vegetables. Slow simmered from a whole chicken and homemade broth, it’s deeply comforting, grounding, and supportive during cold days, burnout, illness, or whenever you need a little extra nourishment and care.
Print Recipe
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 10 Servings
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 whole organic chicken
  • 6 carrots chopped
  • 1 carrot cut into chunks for broth
  • 5 stalks celery chopped/sliced
  • 1 stalk celery cut into chunks for broth
  • 1 onion chopped/diced
  • 1 onion cut into thirds for broth
  • 1 leek chopped
  • 4 baby bok choy or 1 bundle kale
  • 4 –5 cloves garlic chopped or minced
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp garlic salt
  • 2 tsp organic poultry seasoning
  • 1 Tbsp rosemary
  • 1 Tbsp thyme
  • 1 Tbsp parsley
  • 1 Tbsp grated fresh turmeric root
  • 1 Tbsp finely chopped fresh ginger root
  • 1 leaf kombu seaweed optional
  • 1 tsp ground black pepper
  • 5 peppercorns
  • 5 juniper berries
  • ½ bag egg noodles of choice

Method
 

  1. Place rinsed whole organic chicken into a large stockpot with heart and liver if included. Cover with water by approximately 1 inch (about 5–6 quarts of water) and add apple cider vinegar.
  2. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle boil for approximately 1 hour.
  3. Carefully remove chicken from pot and place on a large plate to cool for 5–10 minutes. Remove chicken meat from bones and refrigerate until ready to add back to soup.
  4. Add the following broth ingredients back into the pot:
  5. chicken carcass and bones
  6. carrot chunks
  7. celery chunks
  8. onion
  9. peppercorns
  10. juniper berries
  11. kombu seaweed
  12. Return broth to a gentle simmer and cook covered for an additional 3–5 hours, slightly tipping the lid so some steam can escape.
  13. Carefully strain broth through a fine mesh strainer or cheesecloth-lined colander into another large bowl or stockpot.
  14. Return strained broth to the stove and bring to a low boil.
  15. Add chopped carrots, celery, onion, garlic, leeks, turmeric, ginger, rosemary, thyme, poultry seasoning, garlic salt, and black pepper.
  16. Simmer vegetables for approximately 20 minutes or until tender.
  17. Add noodles after vegetables have cooked about 10 minutes and continue cooking according to package directions.
  18. Stir in bok choy or kale during the last few minutes of cooking until wilted.
  19. Remove from heat and stir in parsley.
  20. Taste and adjust salt as desired.
  21. Serve warm and enjoy.

Notes

Notes
• This soup stores beautifully and often tastes even better the next day as the flavors deepen.
• You can substitute kale or bok choy depending on what you have available.
• For a gluten-free version, use your favorite gluten-free noodles.
• Kombu seaweed is optional but adds additional minerals and depth to the broth.
• Feel free to freeze extra broth or soup portions for easy nourishing meals later on.