Well, I don’t know about you but the last month has been rough. I sort of fell off the housewife wagon. Lost all inspo for cooking, got lazy cleaning and really just wanted to focus on my own work. This little avenue of mine is quickly turning into a multi-lane highway. So I just want to quickly remind you how thankful that I am you are here! Going forward, I plan to use my blog website much much more. I have always felt a lot of pressure to post high-quality content, and I kind of don’t care as much. I just want to get whatever is on my mind to you guys. It’s just not going to be the perfect place until I have a team working with me. While I am a one woman show… Anyways. I am working on improving my wife game, I gave in and hired a cleaning crew, It is necessary, I am blessed but like all people have messes and I cant handle it all myself. To be honest, I am still cleaning exactly as much as I ever did. The difference, all the things I want to do every single week are actually getting done now!!! You know, mopping, bathroom, dusting, cleaning the stove, washing the windows.. seriously I am lucky I can keep the stuff where the stuff belongs, laundry washed and folded, and the counters and dishes clean. That is the stuff I do every day. I am coming up with some ways to cook hearty, healthy meals for the family. I have never made chicken noodle soup from scratch that was THIS GOOD and honestly can not believe how delicious this was, and how easy! By the way, I don’t measure, I eye ball, and I do what I want. I use a recipe as inspo and usually jump around to a few making various tweaks. I don’t remember if I changed this one, I do know I didn’t have a bay leaf… no one noticed. The point is you use BONE-IN chicken breasts and add 8 cups of water… Literally genius. I had tried to do home made soup before and used a whole chicken- ya know a rotisserie bird from the market… Then sifted thru bones and hated life while doing so… especially when the hubby finds one, there goes that effort.
So take this recipe, pin in, print it, bookmark it, triple it and freeze it… whatever, just make it! You need it in your life!
HOMEMADE (GF) CHICKEN NOODLE SOUP
This Homemade Chicken Noodle Soup is made 100% from scratch, with plenty of chunky vegetables, herbs, and a homemade broth, just like Grandma used to make!
Homemade is the key here- double it and freeze it!
2 Tbsp olive oil
1 medium yellow onion
3 cloves garlic
1/2 lb. carrots
1/2 bunch celery
2 split chicken breasts, bone-in
1 tsp dried basil
1 Tbsp dried parsley
1/2 tsp dried thyme
1 whole bay leaf
Freshly cracked pepper
2-3 tsp salt
GF Barilla Spirals (Jovali egg noodles are my favorite from Amazon/ whole foods)
Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large pot and sauté over medium heat for about 5 minutes, or until the onions are soft and transparent
For Bonus points(from hubby)
It would be really yummy if you roasted the rest of the Garlic bulb and served it spread on Gluten-Free buttered baguette (“Against the Grain” is the best I found) To bake the garlic cut the stem off the garlic, remove 3 cloves to chop for the soup then drizzle the rest of the bulb in olive oil and wrap in foil. Roast it at 350 degrees for half an hour.
While the onion and garlic are sautéing, wash and slice the carrots and celery. Add them to the pot and continue to sauté for a few minutes more.
Pull the skin and any excess fat from the chicken breasts. Add the breasts to the pot along with the bay leaf, basil, parsley, thyme, some freshly cracked pepper, and eight cups of water.
Cover the pot, bring it to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and it is not bubbling away, the chicken will not shred easily.
After an hour of simmering, remove the chicken from the pot. Using two forks, pull the meat from the bone and shred it slightly. Season the broth with salt. Begin with one teaspoon and add more to your liking. I used 2-3 teaspoons. The flavor of the broth will really pop once the salt is added.
Add the noodles to the pot, turn the heat up to high, and boil the noodles until tender (about 7 minutes). Return the shredded chicken to the pot. Taste and season again with salt if needed (I didn’t need to). Serve hot!
Before you go I have to tell you about the pots and pans I used to make this soup!! My new space-saving stackable set from Calphalon!
Calphalon Premier™ Space-Saving Hard-Anodized Nonstick Cookware securely stacks to save 30% more space*. Plus, the unique cookware design and flat glass covers stack and nest in any order**. The Calphalon Premier™ Space Saving Cookware 10pc set includes 8”and 10” diameter cookware which form two separate stacks to save more space in the kitchen. The durable, hard-anodized construction allows for even heating with no hot spots and is dishwasher safe for easy cleanup. The 3-layer nonstick interior is durable enough to withstand metal spatulas, spoons and whisks.
Stacks smaller, saves 30% more space*
Stacks and nests in any order**
Durable construction: hard anodized aluminum and metal utensil safe nonstick
Flat tempered glass covers save space
Stainless Steel handles stay cool while cooking
8″ Diameter Stack (stack with all 8″ diameter products)
8″ Fry Pan
2.5QT Sauce Pan with cover
3.5QT Sauce Pan with cover
10″ Diameter Stack (stack with all 10″ diameter products)
10″ Fry Pan
3QT Saute Pan with cover
6QT Stock Pot with cover
You can check it out HERE
time to wash the dishes. XO!
(Thank you Calphalon for sponsoring this post)