Healing Chicken Noodle Soup – 2 Ways!

December 6, 2012

If you ever catch yourself about to say, “it has been a while since the kids have been to the doctor.”  Or ” We haven’t been sick in a while.”  Stop yourself, just resist the urge.  Because the minute you do, someone will get sick.  Murphy’s Law.

‘This week it happened to us – both my kids got that nasty upper respiratory thing.  One is still home sick – on day three now.  So in addition to the Olive leaf, Elderberry, Vitamin C, and zinc (read more tips for Cold and Flu prevention here)- it was time to pull out the serious medicine – and make s big pot of Homemade Healing (gluten free) Chicken Noodle soup!  My son is a big fan of soup – so there was nothing he would like better on any given day, especially when he is sick.

Sara’s Mexican Style Chicken Soup

If you have never made chicken soup at home before – do not worry, it is really easy – I promise! I will walk you through it, and even give you two different flavor options: traditional chicken noodle, and Mexican style.  Until we moved to San Diego, I had never even heard of Mexican style chicken soup.  But now it is one of my favorites!  So you can make one broth – and turn it into two soups!

First: Make your chicken broth.


  • 2 bone in organic chicken breasts (or 3-4 bone in thighs).  You can also throw in some more bones – like the neck too – the more the better/tastier.
  • 1 onion
  • 1 cup of diced carrots
  • 1 cup of diced celery
  • Parsley – handful
  • 2 bay leaves
  • Thyme sprigs (about 3-4)
  • 14 cups of water
  • 1 Tablespoon and 1 teaspoon sea salt, celtic salt or pink Himalayan salt
  • 3 Tablespoons of oil (avocado, olive, or coconut oil)
  • optional – Kombu strip (adds a rich “umami” taste, natural minerals, and iodine – to boost thyroid function, it also boosts digestion)
  • Noodles – we like Tinkinyada brand


  • Chop the onion
  • Dice the carrots and celery (into approx. 1/4 in pieces)
  • Heat up about 3 tablespoons of oil in a large heavy bottom pot on stove
  • On low heat – sweat the onions for a couple of minutes to soften.
  • Add in the following:
    • The rest of the diced veggies
    • 14 cups of fresh filtered water
    • thyme sprigs & parsley tied up into a cheesecloth
    • The chicken (and bones if using)
    • The kombu strip (if using)
    • Salt
  • Turn up heat and bring to a boil.
  • Once boiling, reduce heat and simmer for about 40 minutes (depending on how large your chicken pieces are), covering partially with lid.
  • After approx. 40 mins, take out the chicken – and cut into it to see if it is cooked through.  If it is not, return it to the pot to cook for another 5-10 mins.
  • Bring a large pot of salted water to a boil, add in the noodles (we use Tinkinyada gluten free brown rice spirals), cook according to directions.  Drain and rinse set aside.  There should be plenty extra to store in refrigerator for more soup – we keep them separate, adding in just before serving.
  • When done, pull out the chicken and allow to cool on a plate for a few minutes.
  • Turn off the heat. Taste the broth – add salt if needed (if too salty, just add a little water).
  • When cool enough to touch, shred or chop the chicken and return it to the pot.
  • Put desired amount of noodles in a bowl, and pour soup broth over it. Serve with gluten free crackers (we like Scheff brand).

If you want to make some Mexican style – while the broth is cooking, chop the following:

  • A roma tomato (or slice some grape tomatoes)
  • Handful of baby spinach
  • Some cilantro
  • Optional – some jalapeno
  • Ancho chili powder (a couple shakes)
  • Slice open an avocado – remove the pit and score it with crosshatches.
  • Slice a wedge of a lime.


  • Pour broth with chopped chicken into a separate saucepan, adding in some chili powder, and the above number 1-5 garnishes.
  • Allow to come to a simmer.
  • Pour the soup into a bowl, add a squeeze of fresh lime juice and scoop out the avocado chunks.
  • Optional – you can add some leftover rice or rice noodles if you like too.
  • Serve & enjoy!  This is a delicious and refreshing soup!  Great for lunch or dinner.

Store leftover broth in airtight container in the refrigerator (store the rice noodles in a separate container).

Sara Vance Article written by Nutritionist Sara Vance, author of the book
The Perfect Metabolism Plan A regular guest on Fox 5 San Diego, you can see many of Sara’s segments on her media page. She also offers corporate nutrition, school programs, consultations, and affordable online eCourses. Download her free 40+ page Metabolism Jumpstart eBook here.

*This article is for educational purposes only. The content contained in this article is not to be construed as providing medical advice. All information provided is general and not specific to individuals. Persons with questions about the above content as how it relates to them, should contact their medical professional. Persons already taking prescription medications should consult a doctor before making any changes to their supplements or medications.

©2015, all rights reserved. Sara Vance.

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