Gia’s “Fishy” Chicken Noodle Soup

Gia’s “Fishy” Chicken Noodle Soup

Gia's "Fishy" Chicken Noodle Soup
This is my basic, easy to prepare but made-from-scratch chicken noodle soup. I keep it pretty simple but my youngest loves to add Goldfish crackers on top! I have to admit, not only is it a great whimsical touch, the crackers add a nice extra dimension of flavor.
    Servings
    5-6people
    Cook Time
    50minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    5-6people
    Cook Time
    50minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 (3-pound) whole chicken, skin removed
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 4 carrots, cut into bite-sized pieces
    • 4 celery stalks, chopped
    • 2-3 large potatoes, cut into bite size pieces
    • 1teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • 1/2 head green cabbage, cut in half and shredded *
    • 1cup uncooked macaroni noodles **
    • 1cup Goldfish crackers
    Instructions
    1. Place the whole chicken in a large stock pot and cover with water (just enough to cover chicken). Add in the onion and garlic. Bring the water to a boil, reduce heat to medium and continue to cook at a quick simmer until chicken is cooked (about 20-25 minutes). As it cooks, skim any impurities that rise to the surface. Carefully remove chicken to a large cutting board (making sure the onions and garlic remain in the broth). When cool enough to handle, hand shred the meat into a large bowl. Discard the bones. Set aside until ready to add back to broth.
    2. While the chicken cools, add the carrots and the following 4 ingredients (through black pepper) into the simmering broth. Cook for 10 minutes, add in the cooked shredded chicken, shredded cabbage and the macaroni noodles. Cook an additional 10 minutes until noodles and cabbage are tender. Add in additional water if it is too thick, taste and adjust for salt, as needed.
    3. Serve soup ladled into soup bowls and top with Goldfish crackers.
    Recipe Notes

    * I like to use a short cut by substituting a 10-ounce bag of coleslaw cabbage in place of 1/2 cabbage.

    ** Keep your chicken noodle soup traditional by using dried wide egg noodles or even spaghetti noodles. Keep it gluten-free and processed carb-free by leaving out the noodles completely.

    My oldest (and I) are big rice fans so I'll sometimes use 1/2-1 cup uncooked white rice in place of the noodles. ย If using uncooked rice it may take another 5-10 minutes for rice to fully cook. ย Do not, however, leave the soup cooking too long (and that goes for the noodles too) as the starch will absorb a lot of the liquid.

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