How to make Homemade Chicken Noodle Soup with Collagen
Craving something cozy and nourishing? In this recipe, we use a whole chicken, which infuses the broth with deep, rich flavor, plus a natural source of protein and collagen from the bones and skin. Fresh herbs and vegetables deliver a powerful boost of immune-supporting nutrients, making this soup ideal for warding off a cold or simply fueling your body with clean, energizing ingredients. As it gently cooks with vibrant veggies and dill, it becomes a soothing source of vitamins and minerals that support digestion, joint health, and overall wellness.
Ingredients
12
- 1 (3 lb) whole chicken, rinsed and patted dry
- 6 carrots
- 6 celery stalks
- 2 sweet onions, peeled and quartered
- 1/2 c fresh dill, chopped
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon turmeric
- salt, to taste
- pepper, to taste
- 1/2 c parmesan cheese, shredded
- 1 (12 oz) package egg noodles
Directions
- Place the chicken in a large stockpot and cover completely with water.
- Add carrots, celery, and onion to the pot. Sprinkle in your seasonings and stir to combine.
- Bring soup to a boil, then reduce heat and simmer on low for 1.5-2 hours.
- Skim the top of the soup to remove excess fat and oil.
- Remove the chicken, carrots, celery, and onions from the pot.
- Remove the skin from the chicken and shred the meat – discard bones and return the shredded chicken to the pot.
- Chop the carrots, celery, and onions into bite-sized pieces and return to the pot.
- Taste the broth. Add more salt and pepper if needed.
- Add dill (leave extra for garnish)and cook soup on low simmer for 1 hour.
- Cook noodles.
- Serve over egg noodles, sprinkle with cheese, garnish with dill, and enjoy!
