Homemade chicken noodle soup is taken up a notch by using chicken broth made from scratch.
I have never made chicken soup completely from scratch before. I mean the kind where you make your own broth with a chicken carcass. The kind where you have juicy meat plucked straight from the bird. The kind where it simmers all afternoon. REAL chicken soup. Oh my gosh, it's fabulous! What took me so long to try this?
The chicken broth recipe is one I modified from a recipe found in Central Minnesota Women magazine. The soup recipe is a combination of a couple of recipes, one from my Betty Crocker Cookbook and one from allrecipes.com (Quick & Easy Chicken Noodle Soup). It's a recipe I've used for years and have always loved, but the addition of the homemade broth makes it one of the best chicken noodle soups I've ever had! Check out the recipes below.
Both of these recipes are low-FODMAP. The green parts of green onions (also called scallions) are considered low-FODMAP and lend a light onion flavor to the stock and soup.
Low-FODMAP Chicken Stock from Scratch
makes about 8 cups
Bones of 1 chicken carcass
2 large carrots, scrubbed and unpeeled, cut into 1" pieces
1 rib celery, scrubbed and cut into 1" pieces, including the leaves (or just use the leaves if you are sensitive to celery)
1 bunch green onions, green parts only
3 bay leaves
8 whole peppercorns
8 sprigs fresh parsley
10 cups water
Combine all ingredients in a large pot or Dutch oven over low heat. Cover and simmer at least 3 hours or up to 24 hours. Strain broth through a fine-mesh sieve. Discard solids.
**See my blog post Low-Fructose/Low-FODMAP Chicken Broth for Recipes on how to freeze broth for all of your favorite recipes.
Low-FODMAP Chicken Noodle Soup from Scratch
serves 4 to 6
1 tablespoon unsalted butter
1/2 cup chopped celery
6 cups low-FODMAP chicken stock (see recipe above)
2 cups chopped cooked chicken
1 cup uncooked short gluten-free pasta, such as fusilli**
1 cup sliced carrots
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper (or to taste)
1 teaspoon salt (or to taste)
- In a large pot over medium heat, melt the butter. Saute celery in butter until tender, about 5 minutes.
- Pour in chicken stock and add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes or until pasta and veggies are tender. Remove bay leaf and serve.
**Recipes updated 01/17/16.