Brr! It’s very cold and snowy here in Ontario Canada and following up with the chilli recipe for cold & dreary days, I thought I would share with you my take on the classic chicken noodle soup!
Cool facts about potatoes nobody thought to ask:
- There are 3 grams of protein in both potato skin and the flesh!
- Potato skins are a rich source of iron and fibre
- You get tons of Vitamin B and potassium which helps with metabolism and energy production
- Potato skins are tasty appetizers 😉
In any case, nutritional expert Allison Tannis alerted me to the fact that chicken noodle soup (of the homemade variety) was actually really great for fighting off colds. :O If you have further questions about this, she read a study about this and I’m sure you could chat with her further!
Chicken noodle soup is hearty and budget friendly. Overall the whole pot would feed 6 people and cost less than $20.
- Chicken x3-5 thighs: $5-10
- Potatoes x3 large: less than $1 if you buy a large potato sack.
- Carrots x1 large: less than $1 if you buy a large bag
- Celery x2 stalks: less than $1 if you buy a large bag
- Onion: less than $1 if you buy a large bag
- Spices
- Chicken stock
- Gluten Free Pasta/Noodles: $5
Other recipes in the Budget Friendly Series: Hearty Beef Chilli
Classic Chicken Noodle Soup (Gluten Free)
This cold busting chicken noodle soup recipe fills you up and lifts your spirits while making sure you get all the right nutrition for a meal. Easy make large batches for large families or to keep for later!
Ingredients
- 2 tsp vegetable oil
- 4 large white potatoes
- 1 large sweet onion or yellow onion palm sized would be considered large
- 1 large carrot or several smaller carrots
- 2 large celery stalks
- 6 cups chicken stock Make this homemade, or create from a powder or bouillon in a pinch
- salt and pepper to taste
- 3 pinches oregano crushed leaves or fresh
- 1 pinch thyme
- 1 pinch onion powder
- 1 pinch garlic salt
- 2 cups gluten free fusilli If you’re not GF, you can substitute for egg noodles
Optional
- other spices in the Mediterranean or Italian family
Instructions
-
Dice all the vegetables and potatoes and lightly toss in vegetable oil. In the large pot you will use to make your soup, begin to toast the onion, potatoes, carrots and celery on medium heat. Stir frequently for about 2 minutes.
Add 6 cups of chicken stock to the pot and adjust if you want a little more soup for the noodles later. When the stock is combined well with the produce, begin to add the spices. Let the soup come to a boil then turn the heat down to low and leave for 40 minutes. Stir once in a while to ensure the ingredients haven’t stuck to the bottom of your pot. (It shouldn’t really since you had a little veggie oil in at the beginning!)
-
About 25 minutes in, bring a small pot of water to boil for the noodles. Boil the noodles until al dente (about 6-8 minutes) and drain. I like to keep the pasta noodles out of the soup until it’s time to eat because if there are leftovers, the pasta tends to suck up all the soup moisture.
Recipe Notes
Store the pasta noodles and the soup separate if leaving in the fridge for a few days. Noodles sitting in soup will suck up all the liquid and you’ll be left with veggies + soft noodles.
If you’re storing the soup to freeze right away, you can incorporate the noodles as they won’t have much time to absorb the rest of the soup.
