Tuesday, October 9, 2012

REAL Chicken Soup for the Soul

Homemade chicken noodle soup is taken up a notch by using chicken broth made from scratch.

chicken noodle soup with carrots, celery and homemade broth

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?

celery, carrots, parsley, onion, peppercorns
I don't think I will be able to crack open a can of chicken broth for chicken noodle soup again. It really is not difficult, but I had it in my mind that it was. All you do is boil a chicken carcass (the bones leftover from a roast chicken) with veggies in water. The night before I had roasted a chicken with vegetables for our dinner. Since there is only two of us, there was plenty of meat leftover for soup. I picked the meat off after we were done eating, then threw the bones in a big storage bag in the fridge and saved them both for the next day. The next afternoon, I dumped the bones in with some carrots, green onions, celery and other things (whatever you like, really) and simmered for several hours. What a comforting smell on a chilly autumn afternoon!

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

Ingredients

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

Directions

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.



print recipe

Low-FODMAP Chicken Noodle Soup from Scratch
serves 4 to 6

chicken noodle soup with carrots, celery and homemade broth

Ingredients

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)

Directions

  1. In a large pot over medium heat, melt the butter. Saute celery in butter until tender, about 5 minutes. 
  2. 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.
**1/4 cup uncooked rice may be used instead of pasta.

**Recipes updated 01/17/16.

9 comments:

  1. Amazing soup!! I cook for my brother who is on a strict low sodium diet, so I made a few minor changes to recipe. He ate 3 hearty bowls at 1 sitting and can't stop raving about it. Told my whole family how delicious and healthy it was. So I added a bit extra of all of the listed herbs and spices, but no salt. My herbs were fresh from garden. I will definitely make this again. Oh, also added some fresh spinach at the end. Thank you for sharing :)

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    1. Thank you! Glad it worked for you and your brother. :)

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  2. My entire family LOVED the broth and soup! It was a cold November day in Massachusetts -- perfect for soup! Thank you for another fantastic low-FODMAP recipe.

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    1. Glad you liked it! It's one of my favorite recipes for the winter.

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  3. Wonderful! Made a huge pot of this soup today and between my two teenaged sons and my husband it is gone. Declared it the best I have ever made. Love your recipes - thanks for sharing !!

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  5. Thank you for sharing this recipe!! I've made it and the "Lemon Quinoa Chicken Soup" from the soup stock recipe you have. Both are delicious and I will make again! I didn't get the recipes from your website, though, as I had purchased the book. Having access to it online is helpful, though, when I'm not home where my cookbook is!

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