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!!
Chicken Noodle Soup
Delicious Chicken Noodle Soup with a homemade broth for maximum flavour, this is a recipe you will come back to again and again.
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
Instructions
- 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 1-1 ½ 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!!
Notes
This recipe is gluten free, dairy free, paleo, Whole30, Slimming World and Weight Watchers friendly
Slimming World - syn free per serving
WW Smart Points - 4 per serving
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)
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED.
Nutritional information, syn values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
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, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site
Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy
Nutrition Information
Amount Per Serving Calories 271.2Total Fat 3.8gSaturated Fat 0.9gCholesterol 68mgSodium 260.5mgCarbohydrates 32.7gFiber 4.1gSugar 3.9gProtein 24.6g
Mary Riddle says
Will be making this for sure! Thanks for posting it Siobhan! 🙂
Nikki @ Road to Less Cake says
This looks really hearty and tasty.
Fiona Mac says
I've never made anything from a chicken carcass. I've got to try this as it looks really yummy! 🙂
Laura says
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!
Heike Herbert says
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!
Sian says
Can this be frozen?
Shevy (Slimming Eats) says
yep it sure can 🙂
Tracey Marshall says
This was delicious. Didn't have a chicken carcass so made stock with a stock pot. Yummy and very filling.
Mandy says
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 ⭐️ ⭐️⭐️⭐️⭐️
Suze says
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
Shevy (Slimming Eats) says
Hi Suze, I haven't tested timing for the slow cooker, but I am pretty sure it would work okay.
Katie says
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
Shevy (Slimming Eats) says
yes you do remove the bones once you have made the broth. 🙂 - I use a sieve to drain all the broth.
Marion Anderson says
Do you remove the skin please?
Shevy (Slimming Eats) says
yes all skin should be removed.
Georgia says
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
Siobhan (Slimming Eats) says
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