Fakeout Kitchen

Chicken Noodle Soup

A comforting bowl of chicken noodle soup to warm your soul.

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Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 8 cups chicken broth
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 tablespoon dried thyme
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1 cup egg noodles
  • 2 tablespoons all-purpose flour
  • 1/4 cup butter
  • 1/4 cup chopped fresh parsley

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • 8 cups chicken broth → Organic homemade bone broth — Commercial broths often contain high sodium, MSG, and preservatives; organic bone broth provides collagen and essential minerals without additives.
  • 1 cup egg noodles → Whole grain or buckwheat noodles — Standard egg noodles are made from refined white flour; whole grain versions offer more fiber and a lower glycemic index.
  • 2 tablespoons all-purpose flour → Sprouted wheat flour or arrowroot starch — All-purpose flour is highly processed; sprouted grains or root starches provide superior nutrients and are less inflammatory.

Instructions

  1. Place chicken breasts in a large pot and cover with cold water. Bring to a boil, then reduce heat to simmer for about 20 minutes or until cooked through.
  2. Remove the chicken from the pot and shred it using two forks. Set aside.
  3. In the same pot, add onion, carrots, celery, thyme, basil, and bay leaf. Pour in chicken broth and bring to a boil.
  4. Reduce heat and let the soup simmer for 10 minutes to allow flavors to meld.
  5. Meanwhile, melt butter in a small pan over medium heat. Add flour and whisk continuously for about 2 minutes until smooth, forming a roux.
  6. Gradually stir the roux into the simmering soup. Cook for another 5 minutes or until the soup thickens slightly.
  7. Add egg noodles to the soup and cook until al dente, about 8-10 minutes.
  8. Stir in shredded chicken and chopped parsley. Season with salt and pepper to taste. Serve hot.

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