My Favorite Homemade Chicken Noodle Soup

Written By Brady Wirick

My Favorite Homemade Chicken Noodle Soup

This recipe is gluten, soy, and dairy free. It is so good that I lie to someone in my family and tell him it’s “real” noodles. 🤣

This recipe is vague because it is in my brain

You can omit the noodles all together to keep it keto.

Replace the carrots with parsnips to make it friendly to our reduction phase friendly

Here goes:

The Soup:

-8-10 oz of chopped organic celery

– 8-10 oz of chopped organic carrots

-1 small chopped organic sweet onion

-64 oz of organic chicken broth (or bone broth)

-Liberal Salt and Pepper

Mix all of these ingredients into a crockpot and set to low. Cook for 6-8 hours or until carrots are tender.


4 organic chicken breasts.

Cook the chicken with light salt in a cast iron pan at 350 until done. Shred the chicken in your Kitchen Aid with the juices from the pan. After your cast iron cools, put it on the floor and let your dogs lick up what is left.


-2 cups of Bob’s Redmill 1:1 Gluten Free Flour

-2 Eggs

-Salt to Taste

-Start with ¾ cup of water

-Mix all of the noodle ingredients until a dough ball is formed. Add water or flour 1 TBS at a time until the dough ball is not sticky. With a rolling pin, roll them out onto a counter top to your desired thickness. Let them sit for at least 4 hours. After 2 hours, use a pizza cutter to slice up the dough into noodles. Leave them on the counter to continue to dry.

After 4-5 hours of the soup being in the Crockpot, add the chicken. Continue cooking.

After the chicken has warmed up, scrape the noodles off of the counter and put them in the Crockpot. 

Continue to cook for 30 minutes and then enjoy!


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