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Chicken Noodle Soup

June 21, 2013 17 Comments

9.1Kshares

Once you make this Chicken Noodle Soup, you will come back to again and again.

Slimming Eat Chicken Noodle Soup - gluten free, dairy free, paleo, whole30, Slimming World and Weight Watchers friendly

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.

Slimming Eat Chicken Noodle Soup - gluten free, dairy free, paleo, whole30, Slimming World and Weight Watchers friendly

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!!

Slimming Eat Chicken Noodle Soup - gluten free, dairy free, paleo, whole30, Slimming World and Weight Watchers friendly


5.0 from 5 reviews
Chicken Noodle Soup
 
Print
Prep time
15 mins
Cook time
2 hours
Total time
2 hours 15 mins
 
This recipe is gluten free, dairy free, paleo, Whole30, Slimming World and Weight Watchers friendly

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
Author: Slimming Eats
Serves: 4
Ingredients
for the soup base:
  • 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
for the soup:
  • 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
Method
  1. 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.
  2. 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.
  3. Drain the soup base over a sieve, so that you just have the liquid/stock and set aside.
  4. 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)
  5. 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.
  6. For the last 20 min of cooking time, add in the cooked chicken and spaghetti.
  7. Season to taste with salt and black pepper and garnish with chopped Italian parsley.
  8. Divide among bowls and enjoy!!
Notes
NOTE: Want to make this and don't have a chicken carcass on hand? Then use some chicken thighs on the bone (with visible fat removed)

Nutritional information is an estimate and is to be used for informational purposes only

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If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full
Nutrition Information
Serving size: 1 Calories: 271.2 Fat: 3.8g Saturated fat: 0.9g Carbohydrates: 32.7g Sugar: 3.9g Sodium: 260.5mg Fibre: 4.1g Protein: 24.6g Cholesterol: 68mg
3.5.3226

3.2.1753

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.

Nutritional information is an estimate and is to be used for informational purposes only

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If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.

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Filed Under: by course, by ingredient, by type, chicken, dairy free, Extra Easy, gluten free, lunch, noodles, Original, paleo, pasta, Poultry, Recipes, soups, SP friendly, Syn Free, Whole30 Tagged With: chicken carcass, chicken soup, Extra Easy, low fat chicken noodle soup, low point soup, points plus, pro points, slimming world chicken noodle soup, slimming world recipes, slimming world USA, syn free, weight watchers recipes

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Reader Interactions

Comments

  1. Mary Riddle

    June 21, 2013 at 3:18 pm

    Will be making this for sure! Thanks for posting it Siobhan! 🙂

  2. Nikki @ Road to Less Cake

    June 22, 2013 at 10:20 am

    This looks really hearty and tasty.

  3. Fiona Mac

    March 7, 2016 at 6:38 pm

    I’ve never made anything from a chicken carcass. I’ve got to try this as it looks really yummy! 🙂

  4. Laura

    October 4, 2016 at 8:48 am

    I 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!

  5. Heike Herbert

    January 4, 2017 at 9:36 am

    Hi. 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!

  6. Sian

    January 10, 2017 at 10:17 am

    Can this be frozen?

  7. Shevy (Slimming Eats)

    January 11, 2017 at 2:35 pm

    yep it sure can 🙂

  8. Tracey Marshall

    January 22, 2017 at 2:34 am

    This was delicious. Didn’t have a chicken carcass so made stock with a stock pot. Yummy and very filling.

  9. Mandy

    June 3, 2017 at 3:59 am

    I 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 ⭐️ ⭐️⭐️⭐️⭐️

  10. Suze

    February 11, 2018 at 6:25 pm

    Siobhan , 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

  11. Shevy (Slimming Eats)

    February 12, 2018 at 6:00 pm

    Hi Suze, I haven’t tested timing for the slow cooker, but I am pretty sure it would work okay.

  12. Katie

    January 27, 2019 at 6:23 am

    Hiya, 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

  13. Shevy (Slimming Eats)

    February 6, 2019 at 10:29 pm

    yes you do remove the bones once you have made the broth. 🙂 – I use a sieve to drain all the broth.

  14. Marion Anderson

    June 2, 2019 at 2:23 pm

    Do you remove the skin please?

  15. Shevy (Slimming Eats)

    June 3, 2019 at 8:44 am

    yes all skin should be removed.

  16. Georgia

    June 1, 2020 at 1:30 am

    Hiya could I just use chicken stock cubes instead? Am really poorly at the moment and can’t get out to the shops to get a chicken and all I can eat right now is soup!! Have made this before with a carcass and absolutely loved it!!
    Whilst I’m commenting I’d also like to thankyou so much for these delicious recipes that you provide us with, you are an absolute superstar!! Thankyou so much for all you do for us!! Xxx

  17. Siobhan (Slimming Eats)

    June 1, 2020 at 7:55 am

    Hi Georgia, yes stock cubes are fine for this as a short cut. I’m sorry you are feeling poorly. Hope you feel better soon. Thanks for your support. Xxx

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Hey! I am Siobhan, a full-time mum and food blogger. I was born in London but now live in Ontario Canada ...

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