Mmmmmmmmmm, homey, delicious, warm, healthy, amazing chicken noodle soup.

Nothing is better than homemade chicken noodle soup. Here’s my recipe.

Take a large onion, and chop it. Add to a large pan with extra virgin olive oil and saute for a few minutes.

Chop of a bunch of carrots. I never count or measure the veg. I just do what seems right. If i have extra carrots than I chop them too.

Throw the carrots in the soup pot with the onions and just let it saute while you chop up some celery.

Throw the celery in the pot. Keep the soup pot on med heat and just saute the living daylights out of it.

Now I add my herbs. Rosemary, thyme, sage (I used fresh because I had it on hand, but I normally use dry ingredients at around 1 tsp. a piece), oregano, salt, and pepper.

Throw them in the pot and add your chicken stock. I use homemade from the chickens that I roast once a week. But you can use store bought or homemade. Add a good amount. Again, I never measure. I just know what looks right. Definitely cover the vegetables by a couple inches.

Bring the stock to a boil and throw in the egg noodles. Let them cook in the soup, and then add some chopped up chicken.

I usually roast two chickens a week. We eat one for dinner then I pick the chicken off the other and save it in a ziploc bag for either soup or a casserole during the week.

Taste and season with more salt and pepper if needed.
There you have it!

Enjoy and make it on a cold day or when someone is sick and needs to get better fast!!!! There’s healing in this soup.

p.s. Thought you would enjoy a view from where I cook. I have such a wonderful view of all my friends on my refrigerator. While I chop, cut, and cook, I pray for all my friends and their families. Want me to think and pray for you? Send me a photo of your family. 🙂


Tonight, I threw a couple chickens in the oven for dinner. My kids, sadly, are entirely sick of roast chicken and veg. From being on the GAPS diet for 3 weeks, they had their fair share of chicken stock and vegetables cooked in chicken stock. They need a break. But alas, it was what I had and they had to eat it.

My method of cooking chicken is foolproof and super delicious. I thought I would share it.

I always throw two chickens in a roasting pan, usually weighing 3-5 lbs a piece. I throw some chopped up vegetables in the pan too. Celery, carrots, potatos, squash, onions, or anything else that sounds good. I love using fresh herbs but don’t always have those available. Today, though I did and I used fresh thyme, rosemary, and sage, along with salt and pepper which I generously spread over the chickens and veg.

Put half a stick of butter on top of each chicken and put in the oven at 250 degrees for 4-5 hours. It always takes my oven 4 hours to get fully cooked but I have a terrible fear of serving under cooked chicken. It is one of my biggest fears. So I always want to make sure my chicken is fully cooked. And cooking the chicken at 250 nearly guarantees that it won’t be overcooked even if you do go over time.

Many a time, I have been in a rush and cooked my chicken at 350 for a couple hours, and the meat is always tough. In this method, you will have juicy, succulent meat. I promise.

Add some cumin, paprika, garlic, onion powder, anything you find in your cupboard. Experiment with seasonings. But 250 for 4 hours is the way to go.

I almost forget to mention that halfway through cooking, I add another stick of butter to the pan and mix around all the veg and start basting the chicken for the remainder of the cooking time.

The great thing is that you have plenty of bones and chicken for stock and soup the next day!!!!

Cheers and happy eating!

p.s. On a side note, for lunch I tried some veggie burgers from Costco.

They were just okay. The only redeeming thing is that I ate them with Frank’s sauce, the most glorious condiment on earth.

I am still looking for the best veggie burger available in stores.

Please let me know if you have on you adore! Thanks!