Ok. I know what you might be thinking. Don’t mess with chicken noodle soup. It’s kind of an institution in and of itself. I know. But, this chicken “noodle” soup really can hang with the big boys. It tastes like its classic cousin (as it should) and is oh-so-comforting, especially if you’re feeling a little under the weather or are recovering from being ill.
Think you don’t like cabbage? Think again. As it cooks, it sweetens and the thin slices become very noodle-y.
I have prepared and tweaked this recipe many, many times. I have served it to guests and children (not just my own) as well as taken it to new mommies and sick friends. I’ve never heard a word spoken against it!
This is one of those recipes that tastes even better as leftovers and it makes so much you can divide the recipe and freeze some of it for another day. I have typed out the basic version of this recipe below but it’s really versatile in terms of the different kinds of veggies you can use and add to the pot. For instance, you can shred kale and/or chard along with the cabbage to get a variety of nutritious greens into the mix. You could also use some fennel along with the celery or some sliced leeks along with the diced onion.
Try it! and don’t skimp on the dill…
- 3 medium chicken breast, preferably organic and/or free-range
- 2 Tbs healthy fat such as ghee, avocado oil or bacon fat
- 2 C celery, chopped
- 2 C carrots, chopped (may omit for a more keto-friendly version)
- 1 large onions, diced
- 2 cloves garlic, minced or 1/2 tsp garlic powder
- 4-6 C sliced green cabbage (about 1 medium size head)
- 2 tsp dried thyme. Double if using fresh thyme
- 2 Tbs dried dill. Double if using fresh dill
- 3 tsp salt + more to taste
- 1 tsp freshly cracked black pepper
- 6-8 C chicken broth. Homemade is best. If you only have beef stock, you can use that instead.
- 1/3 C freshly grated parmesan cheese
- Shredded kale or chard – this is a great way to add this to your diet. It cooks down with the cabbage and gives the soup an extra boost of nutrition. You can add a little or a lot! – whatever you like.
- Pre heat oven to 350 degrees.
- Salt and pepper chicken breasts. If they are very large cut them into pieces that will cook more evenly and quickly.
- Place in oven in a glass baking dish. Cook for 20 minutes and check to see if they are done. Cut into the fattest section of one of the pieces. If there’s no pink. It’s done. If it isn’t done, cook in 3 minute increments until the pieces are done.
- Prepare all veggies – chop, dice and slice your onion, celery, carrots, garlic and cabbage. If you’re adding any other greens such as kale or chard, get that ready, too.
- Place the 2 Tbs of fat in a large pot or Dutch oven over medium high heat and allow it to get hot.
- Add carrots, celery, onion, garlic, thyme, dill, salt and pepper to pot. Stir ingredients and let them soften for about 5 minutes. Add all the sliced cabbage and other greens if you’re using them. Stir it around and let the cabbage soften for another 5 minutes.
- If your pan is too hot and you feel like you’re burning your veggies turn it down a bit but don’t be afraid of brown on the bottom of the pan. You can scrape that up when you add the stock. This is called, “deglazing” and it adds great flavor to the soup. Brown food = yum.
- Pour in your chicken or beef broth and stir.
- Bring the soup to a boil and then turn the heat down so that it simmers.
- Let soup simmer with the lid on until the veggies are soft. When veggies are done turn off heat.
- If you’re including a little dairy in your life now is the time to add that parmesan cheese. Stir until it is melted into the broth.
- Now, stir in your prepared chicken.
- Taste and salt your soup again if it needs it. You will likely want to add more. If the soup is too thick, you can add a bit more broth or even a bit of water.