There’s nothing quite like homemade chicken soup. I used to buy the canned stuff often, especially during the winter months. But making your own is easy, and that way you know exactly what’s in it! My method involves pre-roasting the chicken, separating the meat, then simmering the bones for a few hours to make a rich, flavorful broth. Add vegetables and spices, stir in some gluten-free egg noodles, and you’ve got a hearty, comforting soup for those days when you’re feeling under the weather– or any time you’re craving a warm, filling meal.
Homemade Chicken Soup
1 whole roaster chicken, 3-4 lbs.
2 Tbsp. coconut oil
1 tsp. each: sea salt, dried thyme and basil
Optional: 2-3 springs fresh herbs (oregano or parsley)
Whole small apple
Half lemon, thinly sliced in half-moon shape
Leaves from a bunch of celery
1 cup each: chopped carrots, onions, celery
1 tsp. each: dried thyme, basil
Sea salt and freshly ground black pepper, to taste
Egg noodles, cooked
To roast the chicken:
- In a small bowl, mix together coconut oil, salt, thyme and basil. Massage the mixture underneath chicken breast and over skin on top and sides.
- Place lemon slices, along with some fresh herbs,
- Preheat oven to 350 degrees F. Remove organs and any other materials from inside chicken. Place chicken in roasting pan or glass baking dish.
- under skin. Place washed apple and whole fresh herbs into cavity of chicken. Add half a lemon if desired.
- Roast chicken for approximately 30 minutes per pound. Chicken is done when juices run clear and reaches an internal temp of 165 degrees F.
- Remove fully cooked chicken from oven and let cool at least 30 minutes.
To make the soup:
- Remove breast meat and other large chunks of meat from chicken; set aside in another container. Store container in fridge until final steps.
- Remove all skin from chicken. (Note: This is important so the soup broth isn’t too fatty.
- Place chicken carcass into soup pot or French oven soup pot; add about 6 cups of water, enough to cover chicken. Add celery leaves and half of a whole onion to season the broth.
- Bring water to a boil, then reduce heat and simmer on low for 4 to 6 hours. (Quick Tip: You can place soup in a crockpot on low for this step as well. The longer you simmer, the more rich this broth will become!)
- When ready, remove soup from heat. Remove chicken carcass; let cool, then pull remaining meat from bones and set aside.
- Use a fine mesh colander to carefully strain chicken broth, separating liquid from remaining bones in broth and cooked veggies.
- Place about 6 cups of liquid broth back into the soup pot. (Quick Tip: You can freeze extra soup to use later.) Add meat just removed from bones. Return soup pot back to stove and set to low. Add chopped carrots, onion, celery and spices.
- Remove reserved breast meat and other large chunks of meat from refrigerator; cut into bite-sized pieces and add to broth.
- Simmer soup until ready to eat. Before serving, add cooked egg noodles to bowl.