Making Epic Grain Free Chicken Noodle Soup is simple and the flavor is amazing as well as comforting. When we were grain free as a family, I tried using zucchini noodkes, spaghetti squash noodles, etc. It wasn’t terrible, but it certainly didn’t give the satisfaction of real noodles.
Several years ago I went to an Asian market for the first time. I was in awe of all the noodle choices that didn’t use grains at all! Sure, they had wheat, rice and buckwheat noodles as well, but the grain free noodle varieties opened up a whole new world for me!
For this recipe, my favorite choice is tapioca noodles. They taste so much like the real thing, but better! They absorb the homemade broth and flavors so well and have a very slight chew. I get them at my local Asian market for a few bucks for a big 10.5 oz package.
I use pastured or at least an organic whole chicken for the rich, deep yellow broth, because conventional chicken bones are really high in fluoride from the Cryolite in conventional feed. This recipe is not only delicious, but nourishing. This grain free chicken noodle soup is now a household staple. It’s also my go-to when anyone in my home doesn’t feel well. Grains are harder to digest and not eating them while sick can give the digestive system a break, so the body can focus on healing.
Ingredients: (Makes 6 large servings)
1 average sized whole organic or pastured chicken (about 4.5 lbs)
8 cups of filtered water
1T mineral-rich salt like Celtic
1/2 bunch chopped organic parsley
1 bunch green onions or chives
1 10.5 oz package tapioca noodles
Place the chicken and water into a large pot and put in the water. Bring to a boil then lower the heat to a simmer and cover. Cook for about 1.5 hours till the chicken is very tender and starting to fall apart. Notice the rich, yellow broth.
Let the chicken cool and pull the meat from the bones. Save all the bones, knuckles and skin to make bone broth later or make another pot of this recipe with the broth and leftover chicken. I use all the dark meat and save the white meat for another soup later or to add to other recipes.
Pour the remaining broth into another pot topped with a fine mesh strainer to catch any other tiny bones, etc.
Wash your herbs, pull the parsley from the stems and rough chop. These particular herbs are from our backyard. They grow like weeds!
Add half the chicken meat, herbs and salt to the broth and mix in. Bring the broth to a boil.
Place the noodles in and as they start to soften, push them down into the liquid with a large spoon. Let them boil about 5 minutes or till soft and easily chewed. Use your spoon to break them into smaller pieces or use some food safe scissors right in the broth. Don’t burn yourself!