Chicken Noodle Soup

Making large batches of soups, rice and beans, or doubling up on what you make for dinner is one of the easiest ways to eat healthy for lunch. My kids love soup for lunch, so I make a big batch for dinner and then store in individual containers. It makes it so easy to pack into lunches throughout the week. Double up on your dinner meal and when you are cleaning up, just pack right into your lunch containers to eat the next day. It saves time and money. Here’s how to make my kids’ favorite lunchtime soup: chicken noodle!

Instructions

  1. In a large stock pot, melt the butter over medium heat.
  2. Add the onions, garlic, salt and several turns of fresh pepper.
  3. Sauté for a couple minutes then add the carrots and celery. Continue to sauté for a couple more minutes.
  4. Add the chicken and bone broth and bring to a boil then reduce to a simmer.
  5. Cook for 30 minutes, skimming any foam that rises to the top.
  6. Carefully remove the chicken to a cutting board and allow to cool.
  7. Separate the meat from the skin and bones and add the meat back to the pot.
  8. In a separate pot cook the noodles until tender.
  9. Drain the noodles then add to the soup pot along with the herbs. Allow to cook an additional 2-3 minutes.
  10. Season with salt and pepper and then serve.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth