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Chicken Noodle Soup

CourseStocks and Soups
CuisineAmerican

Servings	Prep Time
6-8servings	15minutes

Cook Time

1hour

Servings	Prep Time
6-8servings	15minutes

Cook Time

1hour

Ingredients

2tbsp Organic olive oil
2medium Organic yellow oniondiced (about 1 1/2 cups)
4stalks Organic celerydiced (about 1 cups)
4 Organic carrotsdiced (about 3/4 cup)
8cups Organic chicken stockif gluten free, make sure stock is gluten free
4cups water
1cups organic free range chickenshredded, cooked
1tbsp Organic salt
1/2tbsp Organic black pepper

Pasta

8cups water
1tbsp Organic salt
1pkg Organic rotini pastaregular or gluten free (I used organic brown rice pasta)

Instructions

In a large stock pot and onion, celery and carrot to the oil and cook for about 10 minutes.
While the vegetables are cooking down, start pulling the meat off the chicken. Set aside once shredded. I was lucky that my store had organic, free range rotisserie chicken. It was the breast only, but either whole or breast is fine.
When the vegetables have cooked down for about 10 minutes, add the chicken stock, water and the bones for the rotisserie chicken. Cover and simmer for 45 minutes.
While the soup is simmering put on a large pot with 8 cups of water and a tablespoon of salt to boil. Add pasta to boiling water and cook according to the package directions (if using, gluten free pasta, make sure to follow the package directions – they are all different.)When the pasta is finished cooking, pour into a strainer and rinse well under warm running water until the water runs clear. Set aside.
While the pasta and soup are simmering, shred the chicken using a fork pulling the meat into shreds or dice the meat using a knife into 1 inch cubes. Should equal about 4 cups of chicken.
Remove the carcass from the soup and discard. Add the shredded chicken, salt and pepper. Stir well. Cook for the remaining 15 minutes, stirring occasionally.
There is extra liquid in the soup, so that when the noodles are added there will be some broth. If you are planning on having extra soup leftover, I highly recommend adding the noodles per serving to the individual bowls. If added directly to the soup the noodles will expand absorbing all the liquid and begin to disintegrate. I store the noodles in a plastic bag and the extra soup in a large mason jar or plastic container.
Garnish with fresh parsley, if desired

Recipe Notes

This 1 Hour Chicken Soup recipe is organic, dairy free and with gluten free substitutions, gluten free.