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Chicken 'noodle' soup

For my chicken “noodle” soup, cabbage replaces traditional noodles to keep the carb count low. The broth can be canned or frozen for use at other times. I also like to use Himalayan pink salt and I don’t skim off the fat — it contains all the healthy goodness. Editor’s note: Read what Miriam did to get a fresh start when she was sick of being sick.

Ingredients

Broth:

  • 1 roasted chicken carcass (including all bones), meat removed
  • 10 to 12 cups water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Himalayan pink salt (optional)
  • 2 stalks of celery, roughly chopped
  • 2 large carrots, roughly chopped
  • 3 cloves garlic, peeled and smashed
  • 1 onion with skins, quartered
  • Parsley, and assorted other herbs of your choosing
  • Additional salt and pepper, to taste
  • 1 to 2 bay leaves

“Noodle” soup:

  • Chicken meat from roasted chicken
  • 1 onion, chopped
  • 2 to 3 celery stalks, chopped
  • 1 to 2 carrots, chopped (optional)
  • 1/2 head cabbage, sliced into 1-inch strips
  • Salt, to taste

Directions

  1. Put all broth ingredients in a large stock pot or slow cooker.
  2. Bring to a low boil, then reduce heat to low. Cover and simmer for at least 5 hours. When I make this, I simmer the broth for at least 12 hours, or overnight, and frequently almost 24 hours — the longer, the better.
  3. Strain, and store broth in the fridge overnight.
  4. The next day, return the broth to the stove and add the chicken meat, onion, celery, carrots (if using) and cabbage. Bring to a boil and cook for 20 minutes. Add salt to taste.

Contributor

Miriam Matz, RN

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