Organic Chicken Noodle Soup | Black Rice Noodles

We have a delicious chicken noodle soup recipe that will not only warm your stomach, but also restore your immune system!  For this recipe we use a variety of organic vegetables, fresh rosemary, black rice noodles, and an entire certified organic pasture-raised chicken.  Once you begin shopping for your ingredients try purchasing a whole chicken that is labeled Pasture-Raised and Certified Organic.  Certified Organic chickens are fed organic grain, which is good verses  a chicken that is labeled “Natural” and“Local”.  Chicken that has no indication to whether or not they are certified organic, should be avoided.  Chances are the chickens are ingesting feed that is contaminated by chemical fertilizers and filled with antibiotics, pesticide treated grains, synthetic amino acids, and Genetically Modified Organisms (GMO’s).

A traditional chicken noodle soup recipe is usually made up of wheat-based noodle and commercial gluten-free noodles have a less-than if not any nutritional value.  That’s why I like to substitute with black rice noodles.  These noodles offer a unique health and nutritional benefits to this recipe.  Rice has been shown to have more vitamins, minerals and antioxidants, hence why I decided to make a slight change in ingredients.


Prep Time: 20 Minutes || Cooking Time: 6-12 Hours || Total Time: 6-12 Hours

Ingredients:
  • 1 whole organic pasture-raised chicken, cut into drums, wings, thighs and breasts (halved)
  • 4 stalks organic celery
  • 5 organic carrots
  • 2 yellow organic onions
  • 3 cloves garlic
  • 3-4 quarts water
  • 2 Tablespoons sea salt
  • 2-4 sprigs fresh rosemary
  • 1 pack of Lotus Foods‘ black rice noodles
Additional Materials:
  • slow cooker
  • chefs knife
  • carving knife
  • wooden spatula
  • soup ladle

Preparing Your Vegetables:

Rinse the celery, carrots and spring onions under cold running water.

Cut the celery and carrots into slices, about 1/2 inch in thickness.  Cut each yellow onion in fourths.  Finally, dice the spring onions into tiny pieces.

Preparing Your Chicken:

Rinse the chicken inside and out with cold running water, then pat dry with paper towels.

Lay the chicken on its back and begin cutting up the entire bird.  Start by separating the wings, breast, backbone, legs and thighs.  To separate each section use a craving knife to cut through the joints.  This part of the recipe can get very messy, so feel free to rewash cuts of the chicken.

Preparing Your Chicken Noodle Soup:

Combine the chicken, onions, carrots, celery, spring onion, and garlic cloves into the slow cooker.  Add 2 tablespoons of sea salt.  Pour in about 3-4 quarts of water or enough to cover your ingredients, then gentry stir until all the ingredients are evenly distributed.

Set the slow cooker to low heat.  Let the broth simmer until enough of the chicken’s flavor developed, 6-12 hours. Skim periodically or as needed.

After about 5 hours of slow cooking, the meat will begin to fall off the bones.  Using a slotted spoon, transfer the chicken to a separate bowl and begin to debone the larger pieces.  Once you have finished, return the chicken meat back into the slow cooker.  Continue slow cooking the soup for an additional hour to 12 hours.

Once you are ready to serve your soup, season with sea salt as needed and add fresh rosemary sprigs and black rice noodles.  Simmer for 5 minute until the noodles are al dente.  By adding the rice noodles in last this will help to ensure the noodles won’t soak up the majority of the broth.

Ladle your chicken noodle soup into a bowl and garnish with some fresh rosemary.  This recipe can serve as many as 8 friends and enjoy!

Be first to comment