Bone Broth Chicken Noodle Soup (Gluten-Free)

Liana Werner-Gray

by | Updated: December 14th, 2018 | Read time: 1 minute

Whether you’re feeling under the weather or just looking for a classic comfort food, nothing warms better than a big bowl of chicken noodle soup. This recipe gives the timeless favorite a nutrient-packed upgrade by replacing ordinary broth with bone broth. Ready in just 10 minutes, you can make a batch for dinner on a busy night, or freeze it for a ready-to-heat meal when you just don’t feel like cooking. Plus, with 30 grams of protein per serving, this soup is sure to fill you up and warm you from the inside.

Three Bowls of Chicken Noodle Soup on White | Vitacost Blog

Serves 4

1 Tbsp. coconut oil
2 celery stalks, chopped
1 Tbsp. onion powder
1 tsp. garlic powder
1 lb. organic chicken, sliced into strips
14 oz. water
4 scoops Ancient Nutrition Turmeric Bone Broth
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. Redmond Ancient Sea Salt
1/4 tsp. pepper
1 box (12 oz.) Explore Cuisine Brown Rice Fusilli


  1. In large pot over medium-high heat, cook celery, onion powder and garlic powder in coconut oil for 1 minute.
  2. Add chicken. Stir-fry mixture until chicken starts to turn white. Add remaining ingredients, except pasta, and bring to boil. Let ingredients boil for a few minutes to combine flavor.
  3. Add pasta. Continue to cook for 8 minutes, until pasta is soft.