Updated: May 10
Help fight stress induced inflammation with this warm soup.
With the weather turning cold and rainy here in Northern California, I've started incorporating more warm and hearty soups into the dinner rotation. Chicken noodle soup is a family favorite here, and there are countless recipes out there already, but most of them call for using chicken stock or broth. With all the talk of bone broth lately, I've been experimenting with substituting it for the traditional store bought chicken stock, and I've found a great homemade chicken bone broth recipe that I follow here. Confused about the differences between chicken stock and chicken bone broth? So was I. This is a good Bon Appetite article that explains.
Bone broth has been used in holistic Chinese medicine for more than 2,500 years and has traditionally been prescribed to strengthen the kidneys and support the digestive health. It has subsequently become a staple of traditional Asian meals, and nowadays it is frequently used as the base for various Chinese, Korean and Japanese soups. And now it has become more mainstream with US based holistic wellness coaches and nutritionists, health focused chefs, and functional medical doctors who view food as a means to healing the body of chronic issues.
If you haven't read up on the benefits of bone broth, they are plentiful including high in protein, improved digestion/gut/joint health, and it also has proven to reduce inflammation in the body which can happen during a stress cycle. Gently simmering the bones (not boiling) causes the bones and ligaments to release the main healing compound collagen and other nutrients including proline, glycine and glutamine.
Dr Mark Hyman, a physician, integrative doctor and NYTimes best seller talks with Chef and restaurant owner Marco Canora about bone broth and if it's worth all the hype on this episode of his podcast. It's worth a listen! Marco has written a book, Brodo: A Bone Broth Cookbook which advocates for the benefits of incorporating bone broth into your diet, and has opened up broth shops in NYC. I also love that he preaches connection and putting your phone away while you are guest at his restaurant. My number one pet peeve!!
Once you have your bone broth made (or in a pinch store bought), you are ready to make your soup.
Chicken Bone Broth Soup with Veggies
1/2 tablespoon olive oil or cooking spray
1/2 cup diced onion about half of a large onion 3 stalks celery chopped
1/4 pound green beans washed and snipped
3 carrots chopped, about 2 cups 2 cloves of fresh garlic minced
2 leaves bay
1/2 Tablespoon fresh parsley chopped (you can substitute dried)
7 cups chicken bone broth homemade or store-bought
6 ounces uncooked egg noodle pasta
6 ounces cooked chicken (I used leftover rotisserie chicken) Salt and pepper to taste
Pour your bone broth into a large soup pot and simmer on low.
In a large skillet, add olive oil, garlic, onion and saute until onions are browned. Add in carrots, celery, green beans and parsley. Saute for another 7-8 mins. Transfer everything into the soup bowl and add in bay leaves. Add in cooked chicken and simmer on low for 45 mins to hour. Add in egg noodles or other kind of pasta at the end and cook to directions on the box (usually 10-12 mins). You may need to turn the heat up to a boil so the pasta will cook according to the directions. Add salt and pepper to taste and serve with side of fresh sourdough bread.