Homemade Chicken Noodle Soup

Prep Time

15 minutes

Cooking Time

30-40 minutes


6-8 servings


Chicken bones or carcass (from a Roasted Whole Chicken)

Water to cover

2 Tbsp avocado or sunflower oil

1/2 medium onion, chopped

2 carrots, sliced

2 stalks celery, sliced

small head of broccoli, chopped small

Fresh or dried herbs (I like rosemary, thyme, oregano and sage)

Sea salt and black pepper, to taste

Leftover chicken meat

about 3 cups uncooked gluten free spiral pasta


  1. Place chicken carcass in a 6 quart slow cooker and fill with water.  Cook 8-24 hours. (Start this the night before, after cleaning the meat off the chicken carcass.)  Using a large ladle, fill a large pot with broth.  Allow remaining broth to continue cooking.  You can add more water ingredients to make the rest of the broth into Pho Vietnamese soup.)
  2. In a separate skillet, heat oil on medium and add onions, carrots, celery and herbs.  Cook until not quite tender, about 5-8 minutes.  Place in pot with broth.  Add chicken, sea salt and pepper.  Cook on medium heat, allowing flavors to mingle, about 10 minutes or until vegetables are tender but not mushy.
  3. Add broccoli and cook about 5 minutes.
  4. Meanwhile, in a separate pot, boil water and cook pasta.  When tender, drain off water and add to soup pot.
  5. Enjoy soup hot on a cold winter day, garnished with fresh parsley or chives, if desired.