My good friend Becca made me this chicken noodle soup right after I had Emmy. It was like a big warm hug in a bowl and I’ve been wanting to learn how to make it ever since! Lucky me she came over a couple weeks ago and showed me all of her tips and tricks to make this soup amazing!! It’s full of whole, healthy, delicious ingredients and because you’re making the stock from scratch, you get the added bonus of your kitchen smelling AMAZING for a full day. It’s perfect for those cozy fall and winter days at home. I hope brings your family the feeling of a warm hug too! Becca, THANK YOU for sharing this amazing recipe with us!

CHICKEN STOCK:

Ingredients –

• 1 whole organic chicken (about 5 lbs)
• 1 large sweet onion, quartered
• 2 carrots, halved crosswise
• 2 celery stalks, with leaves, cut crosswise
• 2 sprigs fresh thyme
• 2 sprigs fresh dill
• 1 head garlic, unpeeled and cut in half crosswise
• 1/2 teaspoon kosher salt
• 1 teaspoon whole black peppercorns
• 1 tablespoon Better Than Bouillon roasted chicken base
• 1.5 gallons filtered water

In a large stock pot, combine all ingredients and bring to a boil. Lower the heat and simmer uncovered for 8-10 hours, skimming off any foam that rises to the top. Set aside and cool. Strain the entire contents of the pot through a colander, discard the solids, shred the chicken and add it back into the strained stock.

CHICKEN NOODLE SOUP:

Ingredients –

• 1 sweet onion, diced
• 2 celery sticks, diced
• 3 carrots, diced
• 2 tablespoons grass-fed butter
• 2 bay leaves
• salt and pepper
• Noodles of your choice (I used fun shapes from Trader Joes)
• Fresh grated Parmesan cheese

Melt the butter in a Dutch oven and saute the onion, celery, carrots, bay leaves, salt and pepper until the onions are translucent. Add stock with chicken and bring to a boil.

Bring a separate pot of water to a boil and cook noodles according to package directions. Add cooked noodles to soup, season with additional salt and pepper to taste. Top with fresh parmesan and enjoy!!