Step aside sodium, this easy Chicken Noodle Soup recipe will put canned soup to shame. Although cheap and convenient, canned soups are usually quite high in sodium, which can be burdensome to our blood pressure and our kidneys (the organ responsible for filtering out excess sodium). Since we’re deep into winter, some homemade soup for the soul was bound to happen in my kitchen. January through March are the gloomiest, rainiest months in Seattle and I need all the warmth and cozies I can get. Anyone else on board with these needs?
You can freeze leftovers for 2-3 months for a quick meal to heat up whenever you need one. For best results, I don’t suggest freezing the noodles and instead cooking a fresh batch once you defrost the base of the soup.
I used @eatbanza noodles, which are noodles made out of chickpea flour instead of wheat flour. This substitution of noodles adds extra fiber and nutrients to the meal, while also making it less likely to get the carb crash soon after. However, feel free to use whichever noodle you love the most.
Most importantly, let this soup warm you up from the inside out!
The Simplest Chicken Noodle Soup
(4 servings, gluten-free, vegan option)
1 Tbsp avocado or olive oil
3 cups shredded or diced chicken (either from a rotisserie chicken or cooked at home- see note in directions- omit if vegan)
2 leeks, chopped (about 2 cups)
2 cups carrots, chopped (about 4 large carrots)
1 tsp smoked paprika
3/4 tsp salt
1/2 tsp pepper
1 tsp dried oregano
1/2 tsp chopped thyme
3-4 fresh thyme sprigs
1/4 tsp turmeric powder
5-6 cups water
1 package of @eatbanza Chickpea Rotini Pasta, cooked (shape doesn’t matter, sub regular wheat or any other pasta of choice)
In a large pot on medium heat add the oil and diced leeks (make sure to thoroughly wash because they can hold a lot of dirt!). Saute the leeks until slightly wilted and translucent. Add in the carrots and cook for 3-4 minutes. Stir in the spices and shredded chicken and let the flavors blend together. If you don’t have shredded chicken and don’t have the time to make it, simply dice the chicken you have and add into the vegetable mixture and let brown slightly. Add in the water and thyme sprigs and let the mixture simmer on low for 10-15 minutes.
In the meantime, cook your pasta in a separate pot, but to make sure you don’t cook the noodles completely, take the pasta out while they are al dente, meaning they are slightly firm to the bite. Drain and rinse the pasta, then toss the noodles into the soup. Taste the soup and add more seasonings as needed. Let simmer on low for another 10 minutes and then you are ready to eat!