Once you make this Chicken Noodle Soup, you will come back to again and again.
A great use of the carcass of a roast chicken and it really makes a difference to the flavour of this soup, to make your stock like this and not from cubes.
My family absolutely love this soup and it’s the one my kids often request that I make.
This Chicken Noodle Soup can be made gluten free by using a gluten free pasta like brown rice pasta (which I find is the closest in taste and texture to regular pasta), you can also make this SP, Paleo or Whole30 friendly by using spaghetti squash or spiraled vegetables, like zucchini, or butternut squash.
For spiralling vegetables I love my paderno vegetable spiralizer. It’s one of the best makes out there. It’s pretty expensive however in the UK, but this one if very similar:
Click here to see this Vegetable Spiralizer on amazon
Make up a big pot of this Chicken Noodle Soup and freeze some for another day. It’s great for sipping on when you are not feeling great too.
If you don’t have a chicken carcass and still want to make this soup, bone in chicken thighs (with all fat removed) work really well. Just brown along with the veg for the soup base and then when the broth is ready, you can shred off the chicken and use this for the soup. Delicious!!
Extra Easy - syn free per serving
SP/Original/Paleo/Whole30 - syn free per serving (use spiralled veg in place of pasta)
WW Smart Points - 4
- 1 Roast Chicken Carcass
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves of garlic, finely chopped
- 2 teaspoons of Italian Herbs
- salt and black pepper
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 parsnip, finely chopped
- 90g/3oz of uncooked spaghetti, broken in half (can use gluten free pasta or use Spaghetti Squash, Spiralled Zucchini or another alternative to make this gluten free)
- some leftover cooked chicken (I saved some meat from the Roast Chicken)
- fresh Italian parsley
- salt and black pepper
- spray oil
- Spray a large pot with spray oil over a medium high heat, add the onion, carrots, garlic and Italian herbs and fry for a few mins to soften. Break up the chicken carcass and add to the pot.
- Cover with 2 litres of water and season well with salt and black pepper. Bring to a boil and then reduce heat to low, cover and simmer for approx 1-1½ hours.
- Drain the soup base over a sieve, so that you just have the liquid/stock and set aside.
- Clean pot and spray with some low calorie spray, add the onion, carrots and parsnips and fry till softened and lightly golden. (I like to add a parsnip into my soup as I find it gives a lovely flavour)
- Add in the homemade stock and bring to a boil, reduce heat to low, cover and simmer for about 1 hour, until veg is tender.
- For the last 20 min of cooking time, add in the cooked chicken and spaghetti.
- Season to taste with salt and black pepper and garnish with chopped Italian parsley.
- Divide among bowls and enjoy!!
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Nutritional information is an estimate and is to be used for informational purposes only
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Mary Riddle
June 21, 2013 at 3:18 pmWill be making this for sure! Thanks for posting it Siobhan! 🙂
Nikki @ Road to Less Cake
June 22, 2013 at 10:20 amThis looks really hearty and tasty.
Fiona Mac
March 7, 2016 at 6:38 pmI’ve never made anything from a chicken carcass. I’ve got to try this as it looks really yummy! 🙂
Laura
October 4, 2016 at 8:48 amI made this for lunch today. It’s so comforting and tasty! I think every time I have a whole roast chicken I’ll be making a big batch of this to take to work. Perfect with winter approaching!
Heike Herbert
January 4, 2017 at 9:36 amHi. I made this today and it’s delicious. I tweaked it a bit to my taste: I added a small pinch of saffron to the stock, left off the onions and garlic, and as I am on SP week, added leeks, mushrooms, cauliflower florets, cauliflower rice and a few SW meatballs to the last 20 minutes of cooking time. And added a spritz of Maggi for extra flavour!
Sian
January 10, 2017 at 10:17 amCan this be frozen?
Shevy (Slimming Eats)
January 11, 2017 at 2:35 pmyep it sure can 🙂
Tracey Marshall
January 22, 2017 at 2:34 amThis was delicious. Didn’t have a chicken carcass so made stock with a stock pot. Yummy and very filling.
Mandy
June 3, 2017 at 3:59 amI made this soup last night, it was absolutely delicious. I always make stock from the carcass of chickens and freeze, so this is definitely going to be a “go to soup” now using leftover chicken..
Many thanks for the recipe ⭐️ ⭐️⭐️⭐️⭐️
Suze
February 11, 2018 at 6:25 pmSiobhan , can i make this in my slow cooker? Another lovely looking recipe , I’ll be busy in my kitchen tomorrow making your cottage pie and gingerbread baked oats, just had toast chicken so hoping to make this chicken noodle soup aswell. Many thanks xxx
Shevy (Slimming Eats)
February 12, 2018 at 6:00 pmHi Suze, I haven’t tested timing for the slow cooker, but I am pretty sure it would work okay.
Katie
January 27, 2019 at 6:23 amHiya, on step 4 do u just pick the chicken bones out of the mix or does it just disintegrate in the mixture in step 1&2. Thank you
Shevy (Slimming Eats)
February 6, 2019 at 10:29 pmyes you do remove the bones once you have made the broth. 🙂 – I use a sieve to drain all the broth.
Marion Anderson
June 2, 2019 at 2:23 pmDo you remove the skin please?
Shevy (Slimming Eats)
June 3, 2019 at 8:44 amyes all skin should be removed.