This healthy homemade chicken noodle soup recipe is full of vegetables, vitamins, and nutrients. We first include our recipe on how to make homemade Chicken Bone Broth (chicken stock) and also include variations for gluten-free and low carb lifestyles.
12cupsChicken Bone Brothor three 32oz cartons of store-bought chicken broth
1clovegarlic
¼cupyellow onionschopped
2cupscarrotsdiced
2cupskaleTuscan, chopped
½cupcelerydiced
½cuppeasfrozen
6cupschicken breastrotisserie shredded
1tbspParsleyfresh, chopped
2tbsplemon juicefresh squeezed
3tspsalthimalayan, to taste
½tspblack pepperto taste
2cupsBarilla Pastaprotein plus spiral
Instructions
First, start by making our homemade bone broth if you are not using store-bought broth.
Next set your Instant Pot to saute or set a large soup stock pot over medium heat. Let them preheat for about 3 minutes.
Once preheated, spray with olive oil. Then add the onions and garlic. Saute for 1-2 minutes until they become translucent.
Then add your kale or spinach and saute another 1-2 minutes until they have wilted and cooked down.
Next, add your remaining vegetables and parsley. Continue sauteing for an additional 1-2 minutes which will help the harder vegetables soften just slightly.
After sauteing your vegetables, you will pour in half of your bone broth (or chicken stock). Pouring in only half will help your pasta cook faster. You do not need to have your soup come to a boil. In fact,it is best to not let your soup boil at all.
After you pour in half of your chicken bone broth, you can pour in your pasta immediately after.
Slowly cook your soup on a low simmer until your pasta is al dente, or just slightly under cooked.
Finally, add the rest of your broth, lemon juice, and salt & pepper to taste.
Notes
Do not omit the lemon juice. Soups need a citrus component and adding lemon juice makes difference in the flavor. I also serve this soup with a small lemon wedge.
Do not boil your soup, it will make your vegetables and pasta mushy