Cold-Busting, Chicken noodle soup, healthy, gluten-free, bone broth

Cold-Busting Chunky Chicken Noodle Soup

I was feeling a little bit under the weather so I was craving something that would soothe my soul while fighting off the first signs of a cold. Naturally I made a chicken noodle soup!

Have you ever used a whole chicken while making a soup? Well I did and I am never going back!

Whole Chicken, noodle, soup, brothThe best part is you don’t have to use any chicken stock which can be high in sodium or dip into your freezer reserves if you make homemade stock like I do. Using a whole chicken provides the delicious rich and flavourful stock which has lots of healthy fats and nutrients. Try using an organic chicken when possible as fats hold toxins so you want the best quality of fats filled with nutrients.

Using a whole chicken is kind of like making your own bone broth while you make your soup, plus you get leftover chicken. This soup base is also very soothing for the gut.

I used herbs like thyme, oregano and fresh garlic for their¬†antibacterial and antiviral properties and a few slices of ginger for it’s anti-inflammatory benefits.

I like my soup chunky so I chopped the celery and carrots into bigger bite-sized pieces and I used some small tri-coloured gluten-free pasta. The one I used is from GoGo Quinoa and you can even pick up small quantities at Bulk Barn. It’s made with organic rice flour, organic quinoa flour, organic beets, organic spinach and organic turmeric. It’s the perfect size for a soup.

This soup is easy and if you want to make a larger batch just add in some more veggies and water.


Chicken noodle soup, healthy, gluten-free, bone broth

Cold-Busting Chunky Chicken Noodle Soup

Yield: 6

Cold-Busting Chunky Chicken Noodle Soup


  • 1 whole organic chicken
  • 2 cloves of garlic, smashed
  • 1-inch piece of ginger, sliced
  • 3 sprigs of thyme
  • 1 tsp of dried oregano flakes
  • Pinch of red pepper flakes
  • 1 onion sliced in half
  • 1 tbsp olive oil
  • 1 leek (white only) finely chopped
  • 3 carrots chopped in half for the stock
  • 3 carrots chopped into bite-sized pieces
  • 3 celery stems chopped in thirds for the stock
  • 3 celery stems chopped into bite-sized pieces
  • 1/2 cup of gluten-free pasta (I used Anneli vegetable pasta by GoGo Quinoa)
  • 8 cups of water
  • salt and pepper to taste


  1. On low heat add the olive oil and gently cook the leeks in a large dutch oven or soup pot.
  2. Add in 8 cups of water (feel free to add more water and more vegetables for a larger soup) I did top off the water after some of it evaporated.
  3. Add in the garlic cloves, thyme, oregano, ginger, onion, and red pepper flakes.
  4. Add in a dash of salt and pepper (you will add more at the very end once your broth is done).
  5. Place the full chicken into the pot with the 3 carrots that are chopped in half and the the 3 celery stems that are chopped into thirds. This is the base of your stock.
  6. Simmer until your chicken is cooked, about an hour.
  7. Remove the chicken and let it cool down. With a slotted spoon remove the carrots, celery, large onion, and thyme. You can also choose to remove the ginger and garlic or you can remove it, finely chop it and return it to the pot.
  8. Add in the bite-sized pieces of carrot, celery, and pasta and simmer until the pasta and vegetables are cooked. I like my vegetables a bit crunchy and not mushy which is why I like adding them at the end. I simmered it for about 20 minutes.
  9. With your fingers shred some of the chicken and add it back into the soup.
  10. Taste the broth and season it with salt and pepper to your liking.

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