COMFORTING AND FLAVORFUL

HEARTY CHICKEN NOODLE SOUP

with Seven Sons Chicken Bone Broth

Recipe
SHARE THE JOY! Pinterest Facebook Twitter Email
Baby, it’s cold outside! Now is the perfect time to warm up with a steaming hot bowl of Hearty Chicken Noodle Soup. This comforting soup is so delicious that we are sure you’ll ladle a second helping in your bowl once you’re finished with your first. What makes this version of the classic recipe so tasty, you ask? It’s because we used Seven Sons’ Chicken Bone Broth. Made with pasture-raised chicken and no artificial ingredients, this soup is packed with flavor and a wonderful source of protein. Each spoonful will make you nice and warm as you look on outside at the blithering snowstorm!

10 servings

Ingredients list:
  • 1 tsp Oberweis unsalted butter
  • 2 1/2 pounds Seven Sons Pasture-Raised Chicken Thighs
  • 1 large sweet onion, peeled and chopped
  • 2-4 cloves garlic, minced
  • 1 1/2 cups celery, sliced
  • 1 1/2 cups carrots, sliced
  • 1 tbsp fresh thyme leaves (1 tsp dried)
  • 12 cups Seven Sons Chicken Bone Broth
  • 2 bay leaves
  • 1/4 tsp turmeric
  • 9 oz O’Sole Mio Linguine
  • 1/4 cup parsley, chopped
  • 2 tbsp Natalie’s Orchid Island Lemon Juice
  • 1 1/2 tsp cornstarch
  • Salt and pepper

  1. Set a large 6-8 quart soup pot over medium heat. Add the oil. Generously salt and pepper the chicken thighs on both sides. Place them skin-side down in the pot. Brown the chicken skin, then flip and cook the chicken another 3 minutes. Remove the chicken from the pot and set aside.
  2. Place the onions and garlic in the chicken fat. Stir and saute for 3-4 minutes. Then stir in the celery, carrots, and thyme and saute another 2 minutes.
  3. Add the chicken broth, bay leaves, and turmeric to the pot. Then place the chicken thighs in the broth. Season with 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well. Cover and simmer for 30 minutes. (Turn the heat down a little, if needed.)
  4. Use tongs to pull out the bay leaves, and chicken thighs. Place the chicken on a cutting board. Then stir the linguine into the soup and simmer another 6-9 minutes, until the pasta is cooked.
  5. Meanwhile, remove the chicken skins and bones. Shred the chicken with a fork. Then stir the chicken back into the soup.
  6. When the linguine is almost cooked, measure the cornstarch and lemon juice into a small bowl. Whisk well. Then stir the mixture into the soup to thicken the base a little. Finally, stir in the chopped parsley. Taste, then salt and pepper as needed.
Dairy                                             Dairy
Dinner                                            Dinner