Substitute for Chicken Noodle Soup

robinobx1 · 10-31-2009, 10:42 AM

It is turning cold and everyone in my house has been sick at one time or another over the past couple of weeks. When I sick I love chicken noodle soup whenever I crave chicken noodle soup I fix a bowl of egg drop soup. Does anyone have a recipe for something else that taste similiar to chicken noodle soup? Maybe chicken, broth and veg?

BikerAng · 10-31-2009, 10:59 AM

I make chicken vegetable soup probably twice a month (if not more). I use the carcass from a baked chicken (I prefer organic free range) including the legs/wings and use all the drippings from the pan in the broth. Kind of break the carcass into smaller chunks and put it in a stock pot. Add all the bones and drippings and cover with at least an inch of water. Pour about 1/3-1/2 cup of apple cider vinegar in and let sit for at least a 1/2 hour (to extract more calcium and nutrients from the bones). Bring the stock pot to a simmer (don't let it get to a rolling boil) and scrape off any scum that rises to the top (sometimes I'll let this simmer for a couple of hours for a richer broth). Cool and strain broth, add back to the stock pot and pick off any chicken remaining on the bones and add to the broth.* Add a couple of chopped carrots, 3-4 celery stalks (including inner leaves), a chopped onion, 2 or 3 cloves of chopped garlic, a bay leaf, 1/2-1 tsp thyme, celtic sea salt and pepper to taste. Let simmer until veggies are soft. This soup tastes just like chicken noodle to me and I don't miss the noodles. Better than canned any day!

*You can simmer the stock the day before (this is what I usually do, let it simmer all day) then strain the stock and put it in the fridge. The fat will rise to the top and you can skim it off if you'd like. If you use this method, put the chicken pieces into a separate container and add when finishing off the soup.

orthorn · 10-31-2009, 11:49 AM

I cut up bonelss chicken breast or thighs, briefly brown. If in a hurry, use a baked chicken from the deli at the grocery store and cut it up. 2 boxes of SF chicken broth, little garlic, 4 stalks celery sliced, 10-12 brussels sprouts cut in half, few drops liquid splenda/sweetner of choice, dried poultry seasoning, small amount thyme, paprika is added to give it a "golden" color. Bring to a boil, simmer and serve. I make this up and then portion into 1 cup containers and freeze. Believe it or not the brussels sprouts sweeten up in the soup and add a "noodle" texture to the broth, making it more substantial and filling. We don't even miss noodles anymore.

jlatislaw · 10-31-2009, 08:33 PM

You can also make the broth the way others have posted then cut Dreamfields lasagna (cooked till done in chicken broth) into thin strips and add when soup is about done. They're thicker than regular noodles, but every bit as good. Cut them from the short (width) side so they're not too long. One lasagna piece makes quite a few "noodles".

Erica L. Butler · 11-01-2009, 10:58 AM

I make it like Egg Drop soup, and then add the chicken back into the soup.

sistertzu · 11-01-2009, 04:02 PM

Cabbage can sub for noodles.

Sis

poopiewuv · 11-02-2009, 01:24 PM

I use konnyaku noodles in my chicken noodle soup.

Erica L. Butler · 11-03-2009, 11:12 AM

You could also make Zoodles, from zucchini.

vli1127 · 11-03-2009, 06:58 PM

Shiritaki noodles too.

ljguitar · 11-04-2009, 10:10 PM

Hi all...
We do chicken noodle on the stove top cooking the stock with chicken and veggies first, then for the last 10 minutes at only a barely-steaming-simmer (not a rolling simmer) drop in a couple ounces of Dreamfields Linguini broken into thirds. It cooks perfectly in those last 10 minutes without ever having been boiled or even cooked hard.

You'd probably not know it wasn't made with conventional fare...

10-31-2009, 10:42 AM	#1
robinobx1 Senior LCF Member Join Date: Apr 2009 Location: Virginia Posts: 193 Blog Entries: 3 Gallery: robinobx1 Stats: 170/153/148-150 WOE: Atkins Start Date: restarted 052609	Substitute for Chicken Noodle Soup It is turning cold and everyone in my house has been sick at one time or another over the past couple of weeks. When I sick I love chicken noodle soup whenever I crave chicken noodle soup I fix a bowl of egg drop soup. Does anyone have a recipe for something else that taste similiar to chicken noodle soup? Maybe chicken, broth and veg?

10-31-2009, 10:59 AM	#2
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	I make chicken vegetable soup probably twice a month (if not more). I use the carcass from a baked chicken (I prefer organic free range) including the legs/wings and use all the drippings from the pan in the broth. Kind of break the carcass into smaller chunks and put it in a stock pot. Add all the bones and drippings and cover with at least an inch of water. Pour about 1/3-1/2 cup of apple cider vinegar in and let sit for at least a 1/2 hour (to extract more calcium and nutrients from the bones). Bring the stock pot to a simmer (don't let it get to a rolling boil) and scrape off any scum that rises to the top (sometimes I'll let this simmer for a couple of hours for a richer broth). Cool and strain broth, add back to the stock pot and pick off any chicken remaining on the bones and add to the broth.* Add a couple of chopped carrots, 3-4 celery stalks (including inner leaves), a chopped onion, 2 or 3 cloves of chopped garlic, a bay leaf, 1/2-1 tsp thyme, celtic sea salt and pepper to taste. Let simmer until veggies are soft. This soup tastes just like chicken noodle to me and I don't miss the noodles. Better than canned any day! You can simmer the stock the day before (this is what I usually do, let it simmer all day) then strain the stock and put it in the fridge. The fat will rise to the top and you can skim it off if you'd like. If you use this method, put the chicken pieces into a separate container and add when finishing off the soup. Last edited by BikerAng; 10-31-2009 at 11:04 AM..*

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10-31-2009, 11:49 AM	#3
orthorn Junior LCF Member Join Date: Jul 2009 Posts: 30 Gallery: orthorn	I cut up bonelss chicken breast or thighs, briefly brown. If in a hurry, use a baked chicken from the deli at the grocery store and cut it up. 2 boxes of SF chicken broth, little garlic, 4 stalks celery sliced, 10-12 brussels sprouts cut in half, few drops liquid splenda/sweetner of choice, dried poultry seasoning, small amount thyme, paprika is added to give it a "golden" color. Bring to a boil, simmer and serve. I make this up and then portion into 1 cup containers and freeze. Believe it or not the brussels sprouts sweeten up in the soup and add a "noodle" texture to the broth, making it more substantial and filling. We don't even miss noodles anymore.

10-31-2009, 08:33 PM	#4
jlatislaw MAJOR LCF POSTER! Join Date: Jul 2002 Location: SW Mich Posts: 1,180 Gallery: jlatislaw	You can also make the broth the way others have posted then cut Dreamfields lasagna (cooked till done in chicken broth) into thin strips and add when soup is about done. They're thicker than regular noodles, but every bit as good. Cut them from the short (width) side so they're not too long. One lasagna piece makes quite a few "noodles".

11-01-2009, 10:58 AM	#5
Erica L. Butler MAJOR LCF POSTER! Join Date: Apr 2006 Location: Seattle, WA Posts: 2,614 Gallery: Erica L. Butler Stats: 193/173/ goal -95-100 WOE: Atkins '72 Start Date: May 2007	I make it like Egg Drop soup, and then add the chicken back into the soup.

11-01-2009, 04:02 PM	#6
sistertzu Senior LCF Member Join Date: May 2009 Location: California Posts: 795 Gallery: sistertzu Stats: 244/177.9/165 WOE: atkins/whole food/grain free Start Date: owl 10/01/09	Cabbage can sub for noodles. Sis

11-02-2009, 01:24 PM	#7
poopiewuv Senior LCF Member Join Date: Jul 2004 Location: Victoria Posts: 646 Gallery: poopiewuv	I use konnyaku noodles in my chicken noodle soup.

11-03-2009, 11:12 AM	#8
Erica L. Butler MAJOR LCF POSTER! Join Date: Apr 2006 Location: Seattle, WA Posts: 2,614 Gallery: Erica L. Butler Stats: 193/173/ goal -95-100 WOE: Atkins '72 Start Date: May 2007	You could also make Zoodles, from zucchini.

11-03-2009, 06:58 PM	#9
vli1127 MAJOR LCF POSTER! Join Date: Jun 2007 Location: Midwest Posts: 1,727 Gallery: vli1127 Stats: 230/166.5/170 5' 6" 49 yr. old WOE: LC my way Start Date: May 08'	Shiritaki noodles too.

11-04-2009, 10:10 PM	#10
ljguitar Senior LCF Member Join Date: Aug 2008 Location: Wyoming Posts: 853 Gallery: ljguitar Stats: 350++/268/no certain number WOE: Low Carb - 30 or less sensible carbs per day Start Date: August 2008	Hi all... We do chicken noodle on the stove top cooking the stock with chicken and veggies first, then for the last 10 minutes at only a barely-steaming-simmer (not a rolling simmer) drop in a couple ounces of Dreamfields Linguini broken into thirds. It cooks perfectly in those last 10 minutes without ever having been boiled or even cooked hard. You'd probably not know it wasn't made with conventional fare...