CHICKEN NOODLE SOUP – Slow Cooker – Low FODMAP
It’s that time of year when colds and flu start to creep in and there is nothing more soothing & nourishing than homemade Chicken Noodle Soup. This recipe is a regular in our house as we use a whole chicken and make a broth & then just add noodles when we are eating it. We also have 3 different types of noodles in use at our house on any one night from Gluten Free Rice Noodles, Hokkien Noodles or Zoodles, so we cook our individual noodles separately and then ladle the soup in on top. If your family doesn’t have complicated noodle requirements, you can definitely cook your noodles directly in the slow cooker or saucepan.
Because we are using bones with meat on them (in this case a whole chicken) we call this a meat stock. Meat stock is better absorbed and is easier to digest than bone broth and it’s full of nourishing fat, collagen and minerals to boost immunity and soothe illness. I drink meat stock daily to help my gut.
CHICKEN NOODLE SOUP
- 1 whole free range chicken
- 8 cups water
- 1 cup carrots peeled and sliced into pieces
- 3/4 cup celery sliced in to pieces
- 1 cup zucchini sliced into pieces
- 3/4 cup onion chopped about the size of the carrots or celery* (Low FODMAP replace with green leek tops or green shallots)
- 2 bay leaves
- 1/2 teaspoon dried thyme or 1 teaspoon fresh
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- turmeric (thumb size knob of fresh grated/diced or 1 teaspoon of powder)
- 2 tablespoons apple cider vinegar
- 3 cups egg noodles uncooked (or whatever noodles suit your family)
In the crock of your slow cooker, add the water, carrots, celery, onion/leek, bay leaves, thyme, turmeric, apple cider vinegar, salt and pepper and stir well.
Add in the whole chicken and cover with the lid.
Cook on low for 8 hours or on high for 4 hours. Remove the chicken from the slow cooker and peel away the skin and shred the meat. Return the chicken to the slow cooker.
Add the noodles, put the lid back on and cook until they soften–about 20 minutes more.
To make this chicken soup on the stove top
Keep all ingredients the same but cut the chicken up to help it cook evenly. You can cut up your own chicken or use legs or thighs and things will go much easier. Bring all ingredients to a simmer in a large pot and cook until the chicken is no longer pink and reaches 75C – about 30 to 40 minutes or so. Shred the chicken, discard the skin and bones and add the noodles and chicken back to the pot. Simmer to soften the noodles–about 10 minutes–serve.
NotesTo freeze, portion out the amount you want to freeze before you add the noodles and put fewer noodles in your main pot