Heavenly Homemade Natural Chicken Noodle Soup

2 cups free range chicken meat cooked (you can use meat from a whole chicken, or just chicken breast or thigh, but because you are making your own stock, with chicken bones and carcasses, you might not have chicken meat.  You don’t want to use the chicken meat that simmered for hours for the stock, the goodness is not there anymore, use fresh meat).

In an extra large stock pot, Saute your veggies and garlic in some olive oil or coconut oil for 10 minutes. Add your stock, the dill, wine, allspice and salt and pepper. Simmer on medium low for 40 minutes.

Add your cooked chicken and noodles. Simmer for 8 minutes and shut off. (shut off while your pasta is still crunchy, we don’t want mushy pasta, it will get soft after it sits a few minutes) Add your parsley and lemon juice once your heat is off. Taste to make sure your salt levels are good.

You can freeze the soup in plastic containers. It warms back up well.

After 40 minutes add your chicken and zoodles. Simmer 5 minutes and shut off. Add your parsley and lemon juice after you shut off the heat.

I never throw any chicken bones away. I freeze every carcass. I also never throw away any veggie trimmings. I save all scraps and freeze in bag for my stocks. If you have any veggies getting old, freeze them for your stock. Store bought stock fades in compare to homemade. Plus, you know what’s  in it. Many stocks are full of sodium and preservatives. It also saves you money!  Cook up big pots of stock, drain and store in plastic containers in the freezer.

Two chicken carcasses or 10 chicken legs

Large bag of veggie scraps or 5 carrots, five celery stocks, whole onion, cut up, garlic cloves, fresh parsley, and dill.

Two tablespoons of Himalayan pink salt

One tab of pepper

Put all ingredients in large stock pan and fill with water.  Simmer on low for 3 hours. Taste and make sure that is has enough salt. That is important in homemade stock.

Strain and put in plastic containers and freeze for future soups and gravies.