Grandma's homemade chicken and noodle soup is amazing. Don't get me wrong. Especially when she puts in those thick homemade noodles. 🤤 But this spin off packs a little more punch. It's veggie dense and has the option for enough spice to punch any sickness straight in the face. Oh, and did I mention gluten and dairy free?
This recipe doesn’t contain any noodles, mashed potatoes or rice, but don’t let that stop you! Cook the noodles or rice separately and add it into the soup toward the end - uncooked noodles or rice will soak up too much broth and turn unpleasantly mushy. However, if you plan to freeze the soup, do not add rice or noodles, again, they can turn unpleasantly mushy. I like to cook gluten free noodles and mashed potatoes on the side and let people add it to their bowls individually!
8 celery stalks, cut into 1/2 inch pieces
8 large carrots, peeled, cut into 1/2 in pieces
1 large yellow onion, diced
1 large red onion, diced
6 cloves garlic
2 in piece of ginger, peeled and sliced
1-4 habanero peppers
2 bunches green onions
4 cups frozen mixed vegetables
10 cups water
1 TBSP dried or fresh thyme
1 TBSP dried or fresh basil
1 TBSP dried or fresh parsley
1 TBSP dried or fresh oregano
1 TBSP dried or fresh tarragon
2 TBSP dried or fresh rosemary
3 dried bay leaves
1 tsp ginger powder
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 TBSP turmeric powder, or small knob (2 inches) of fresh turmeric
1/2 tsp cayenne pepper
1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
1 TBSP kosher salt, plus more as needed
2 tsp freshly ground black pepper, plus more as needed
Cut the celery into large dice. Peel and cut the carrots into large dice. Dice the yellow onion. Transfer all 3 to an 8-quart or larger slow cooker.
Remove the neck and giblets from the cavity of the chicken. Rinse the chicken and place on a work surface or cutting board. Season the inside with the salt and pepper. Place the chicken on top of the vegetables in the slow cooker.
Add into slow cooker, sprinkling over chicken, thyme, basil, parsely, oregano, tarragon, rosemary, bay leaves, ginger powder, garlic powder, onion powder, paprika, turmeric powder, cayenne pepper, salt, and pepper.
Blend diced red onion, 6 cloves garlic, peeled and sliced ginger, 1 whole habanero pepper (optional, for more spice, add another habanero pepper), with 2 cups of water. I prefer my mixture a little chunky, so I use the pulse setting. You can blend this as smooth or as chunky as you like. Pour mixture into slow cooker.
Add the 8 cups of water and 1 habanero pepper (optional, for more spice, add another habanero pepper). Cover and cook until the chicken is cooked through, 180° and falling off the bones, about 6 hours on the HIGH setting or 8 hours on the LOW setting.
Remove and discard habanero pepper. Transfer the cooked chicken to a rimmed baking sheet (it's okay if it falls apart into large pieces). Let the chicken rest. Once the chicken is cool enough to handle but still warm, use your hands, or a mixer, to shred the meat into bite-sized pieces (discard the skin, cartilage, and bones). Return the shredded chicken to the slow cooker.
Saute the frozen veggies and add to the slow cooker.
Serve over mashed potatoes, rice or noodles. Top with chopped chives.
Storage: Leftovers can be stored in an airtight containers in the refrigerator for up to 4 days or frozen for up to 2 months. If freezing, this is best frozen without noodles, mashed potatoes or rice.