Chicken noodle soup is one of my absolute favorite things in the winter time or when I'm battling a cold of flu. But these days, noodles don't really work for me. We always keep bone broth handy in our house, however, because of it's super gut-healing properties and general ability to soothe away the days cares. There is just something so comforting about sitting down to a steamy cup of broth after a long day, especially when it begins to get chilly outside.
So, with that in mind, I decided to get a little creative and bring my childhood delights to reality. Hence - Bone Broth Chicken "noodle" soup. I recommend making the broth beforehand and then making up a batch of this soup or buying a store bought broth and adding in your veggies and spices. However, avoid broths that are packaged sitting on the non-refrigerated shelves. A. they don't taste very good and will ruin your idea of broth and B. they usually contain some sort of preservative to keep the broth from spoiling. Both yuck! Look for broth in the freezer section of your local health food stores.
For the Broth:
1 whole chicken (pre-cooked and meat pulled off)
1 pack of chicken wings (again, meat pulled off or eaten)
If you're brave, add in some chicken feet. You can usually find them at a Mexican Market or ask your butcher if they get any. They make the broth extra gelatinous, which means it's full of collagen!
Add bones to a large stock pot and cover with filtered water, just above the bones. Too much water will make the broth less potent. Turn on high and wait for a film to develop on top of the water. Skim this part off and turn heat down to a simmer. Let bones simmer for 6 hours. After six hours, you will want to transfer your broth to jars for freezing. Before transferring, however, you will need to strain the broth. I personally like to use a measuring cup and a small wire sifter (like the kind you use for powdered sugar) to scoop broth into a separate bowl. I strain the liquid once or twice and then use the measuring cup to pour the broth into mason jars. Be careful not to fill above the fill-line as the jars can crack. Let cool on counter before putting into freezer. This will help to avoid cracking as well.
For Chicken "noodle" Soup: (makes 2 servings, double for more)
2 cups broth (about 1 mason jar)
1-2 stalks celery, chopped small
1-2 carrots, chopped small
1 tsp dried oregano
1/4 tsp ground sage
salt and pepper, to taste
Add all ingredients and let simmer for 1.5 hours. Enjoy right then or reheated for a couple days!