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Growing up, my grandmother lived next door. So, being home sick meant the Price is Right and our own personal nurse. She would always bring us Sprite, toast, and chicken noodle soup. Sometimes it may have come from a can, but she often made her own.
Warm and cozy, homemade chicken noodle soup is still as comforting now as it was then. Just like Gran, I kept the ingredients super simple. For soup, I often prefer to use chicken thighs or rotisserie chicken, for a bit more flavor. And, I always go a little heavy on the vegetables. There's so much flavor in soup, why not?
Today, there are a lot of gluten free noodles on the market. This time, I tried a new frozen cauliflower variety with great success! By themselves, they may not have been super flavorful, but the texture was similar to egg noodles, they took on some of the flavor of the broth, and blended perfectly with the other ingredients.
Check them out- Pappardelle Cauliflower Pasta
Chicken and vegetables alone should provide a lot of flavor. Use a variety of vegetables and darker meat will provide a bit more flavor. Then, add broth and/or a bouillon cube, plus herbs and spices- parsley, chives, onion powder, bay leaves, garlic, etc. Don't forget the salt and pepper!
For the most part, yes- chicken noodle soup is healthy. It offers protein, carbs, and fat. Though, I'd say some versions are too light on the protein and vegetables. It's also easy on your digestive system. For the healthiest version, prepare your own. Stick with chicken, lots of vegetables, and low-sodium chicken broth.
When being made, stock has more bony parts involved. Broth simply utilizes the meat to extract flavor. Stock can be a bit thicker and have a richer flavor.
Say goodbye to canned- this gluten free chicken noodle soup is perfect when you're feeling under the weather or simply having a lazy Saturday!
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