You are here:Home » Food Preparation » Recipes » » Quick and Easy Chicken Noodle Soup and Fluffy Cornbread
Make a healthy dinner in 30 minutes or less... while spending $0 extra! Click here to get the Eat God's Way “30-Minute Skillet Dishes” worksheet + videos FREE!
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
Jump to Recipe Print Recipe
Many store-bought convenience foods are simply not an option for those of us who embrace the lifestyle of eating whole foods, and living simply and sustainably. Canned and packaged foods tend to be chock-full of preservatives, unhealthy fats, and other additives — not to mention, they are usually expensive if you’re buying them as a regular part of your food shopping.
But oh, the convenience! When my family and I started moving into eating GNOWFGLINS — “God’s natural, organic, whole foods, grown locally, in season” — as our entire diet, I missed the ability to grab a packaged mix and pull together a quick meal.
So a few months ago, when I was approached by a publisher and asked to write a cookbook about homemade pantry staples that could take the place of the store-bought versions, I jumped at the chance. I want the world to know just how easy it can be to eat well! It isn’t the same as tearing open a packaged mix, but it is absolutely doable and deep-down satisfying.
Today, since it’s January and the doldrums of winter have just begun to set in, I thought some nourishing comfort food from my book might be just the ticket. In our house, this chicken noodle soup and cornbread often grace our lunch table. Here’s to your health, and a joyful January!
0 from 0 votes
Chicken Noodle Soup
On a cool, rainy Saturday, make a triple batch of this and freeze it in portions. Warm up a pot of it when you feel a cold coming on, or when you simply need some comfort food. It's no more work than opening a can, and it provides vastly more nutrition! If you'd rather not use soggy noodles, keep the dry noodles out of the recipe and add them when you serve. You can also use fresh pasta, as found on page 102 of my book. Makes 3 quarts. From the new bookThe DIY Pantry by yours truly, Kresha Faber.
CourseSoup
Author Kresha Faber
Ingredients
- 3tablespoonsgrass-fed butter or olive oil
- 1mediumyellow onionfinely minced
- 4carrotspeeled and finely diced
- 2stalksceleryfinely diced
- 1teaspoonsea saltplus more to taste
- 3cupschicken chopped or shredded (cooked or raw)
- 2garlic clovesminced
- 1teaspoondried thyme
- 8cupschicken stock
- 1/2cupdry soup noodlesvermicelli, or gluten-free noodles*, broken into pieces
- 1cuppeas fresh or frozen (optional)
- 2green onionsminced (optional)
Instructions
In a large, heavy-bottomed stockpot, melt the butter over medium heat.
Add the onion, carrots, celery, and salt.
Toss to coat.
Sauté only until the onion and celery begin to wilt, which should take 2 to 3 minutes.
If using raw chicken, toss the pieces in and continue to sauté until cooked through.
This should take around 5 minutes.
Stir frequently.
Add in the garlic and the thyme and sauté for around 30 seconds.
Add the chicken stock and bring to a steady simmer.
Cover and reduce the heat to medium/low.
Cook for around 10 minutes, until the vegetables are fork-tender.
Add the dry soup noodles, peas, and cooked chicken.
Simmer uncovered for an additional 5 to 7 minutes, until noodles are cooked but not soft and the chicken is warmed through.
Spoon into bowls and top with minced green onions, if desired.
Store the chicken noodle soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 6 months.
Recipe Notes
For an extra nutritional, feel-good punch if you're fighting a serious cold, add an additional 8 cloves of garlic (minced), a 2-inch section of fresh ginger (cut into matchsticks), and 1 small Thai chili (minced).
Toss them in just before you add the stock, and your cold will be gone before you know it!
*We recommend these gluten-free noodles.
0 from 0 votes
Fluffy Cornbread
If you combine the first five ingredients and store it in an airtight container, you can turn this recipe into a cornbread mix to keep for later. This will save for up to 6 months. Serves 4.From the new bookThe DIY Pantryby yours truly, Kresha Faber.
CourseBreads, Side Dish
Author Kresha Faber
Ingredients
- 1cupall-purpose flour *
- 1cupcornmeal
- 4tablespoonssugar
- 1tablespoonbaking powder
- 1teaspoonsea salt
- 2organic or pastured eggs
- 1cupraw whole milk
- 1/4cupgrass-fed butter
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Grease a 9" × 9" pan or a deep-dish pie pan with butter.
Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
Make a well in the middle of the dry ingredients and crack the eggs in.
Whisk them lightly.
Add in the milk and the melted butter.
Stir until combined. There shouldn't be any lumps.
Pour the batter into the prepared dish and bake for 18 to 22 minutes, or until the top is just beginning to brown and a toothpick inserted in the center comes out clean.
Store in an airtight container at room temperature for up to 2 days.
Recipe Notes
*Note from Wardee: I would use sprouted speltor a gluten-free blend.
New! The DIY Pantry
The DIY Pantryis hot off the press and can be found in bookstores nationwide. Look for it on the “featured” table at your local bookseller or find it onAmazon,Barnes and Noble,Powell’s Books, orIndiebound.
What pantry staples have you made over to healthy, homemade versions? Please share in the comments — links are welcome.
...without giving up the foods you love or spending all day in the kitchen!
2 free books:
Eat God's Way
Ditch the Standard American Diet, get healthier & happier, and save money on groceries...
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
About Kresha Faber
Kresha is the primary writer and blog editor at NourishingJoy.com, a website dedicated to real food, sustainable living, natural homemaking, and joyful parenting. She is the mother of three young children, the wife of one handsome organic farmer, an opera singer, a cloth diapering instructor, and an avid researcher. She and her husband share a passion for living life thoughtfully and intentionally in response to God's grace in their lives and she loves to share good meals (and good wine!) around a very large table.
Reader Interactions
Comments
Lindsey Dietz says These are beautiful photos, Kresha! Great job!
Reply
- Jodi Green says
This recipe also works great if you simply replace the baking powder with baking soda and include 1 tablespoon of vinegar to the milk (or use 1 c. buttermilk). Then you can soak the flour/wholegrain flour.
Reply
- Michelle says
Can you replace the sugar with honey or stevia? Thanks
Reply
