Prep Time: 30-40 minutes
Cook Time: Approximately 2 hours
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For some people, soup is seasonal dish that is brought out during the fall and winter months. For my family, soup is year-round. We especially like it when we are sick. This version of chicken noodle soup is enhanced with ingredients that aide in boosting your immune system making it the perfect choice for when you’re sick. The extra ingredients will not take over the main flavor of the soup (chicken). The bone broth we create with our bone-in chicken will ensure this.
Don’t let the lemon and optional tablespoon of apple cider vinegar fool you. You will not taste the vinegar when the soup has finished. This is also not a lemon soup. After the entire process is finished, the soup will simply be brightened, with each flavor highlighted, thanks to the added lemon and apple cider vinegar. A couple of the vegetables that I add to the soup are a bit unorthodox, but extremely healthy and a perfect addition. The ending result will not resemble a vegetable soup. Our chicken and bone broth flavored goal will still be accomplished.
Although I opted for egg noodles, keep in mind that any or no noodles work as well. Substitute pasta will also work for any soup recipe. For fresh squash (spaghetti squash, zucchini zoodles, etc.) I recommend frying to a light crisp before adding to any soup. I have made this recipe without the noodles entirely. I have also tried it with substitute pasta. I don’t favor one way over the other; they are all delicious!
One of my favorite things about soup is how universal it is. It makes a great breakfast, lunch, and/or dinner. Soup works as both a side and a main dish. Eating and drinking soup is also an efficient way to simultaneously hydrate and replenish your body with nutrients. Did you know that soup is also easier to digest and gentler on your stomach? This is mostly due to the water you’re taking in as you eat and/or drink it. Another beautiful thing about this dish is that it contains vitamins and nutrients that help your body absorb other important vitamins and nutrients.
Are you all stuffed up with a sinus infection? Bring things up a notch and add a kick to your soup! Black pepper will work just fine, but if you have ground white pepper, the fine texture of it allows it to dissolve and blend into the broth much easier. With white pepper, you don’t need much unless you want to sweat. My oldest son loves spicy food. He only needs me to add around 1/8 to 1/4 teaspoon of white pepper per bowl. This is the amount I use as well. Yes, it will open you up and make you sweat.
For my busy women and moms, this soup may also be packed into serving sizes and frozen for future microwaved lunches or dinners. Male your life easier and prep meals when you can! My favorite meals to cook and freeze for later include chicken tenders, burritos, breakfast sandwiches, breakfast burritos, pancakes, waffles, soups, stews, lasagna, and baked spaghetti. Cook however many/much, depending on the meal, and place it in the freezer. When you’re having a busy day, or simply don’t know what to make for dinner, you will have frozen options that can be brought back to life via air fryer, microwave, or the oven. This also works for any day that you’re under the weather and still need to feed the family.
Ingredients
- 2-2.5 lbs. chicken drumsticks (around 4-5 drumsticks)
- 6 cups water
- Kosher salt to taste (I use 1 tablespoon and 2 teaspoons)
- 1-2 tsp black pepper
- 2 tsp ground mustard
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 medium-large lemon
- 1 cup fresh chopped onion
- 1 medium bell pepper chopped up
- 1 cup chopped/sliced fresh carrots
- 1-1 1/2 cup(s) chopped cucumber
- 2 cups of noodles OR substitute (I used egg noodles this time)
- OPTIONAL – 1 TBSP apple cider vinegar
Instructions
First, combine all of the vegetables into a bowl, then scoop half of them out and into a large pot or Dutch oven.
Do the same with your chopped onion, putting around 1/2 cup into the pot.
Add around 1 tsp of each dry seasoning to the pot of chopped veggies.
Now, squeeze your lemon half into the pot. I like to use a sieve to sift out the pulp and seeds.
Stir this mixture over medium heat for 5-10 minutes.
Add the 6 cups of water and whole drumsticks (on the bone) into the pot.
BEFORE I add the chicken to the pot, I fan out the meat and expose more of the bone with a filet knife.
Allow the stock to continue on a medium boil for 30-45 minutes.
Remove the drumsticks from the pot. The meat will be tender enough to peel right off the bone.
Return the naked bones back to the pot (this ensures more bone and marrow flavor/nutrients in the broth).
If you desire (I prefer to), remove the skin and fat from the meat.
Cut the meat into your desired shape and size.
You can return the meat to the pot now, OR you can fry (pan or air fry) the meat for 5 minutes, slightly firming the outer layer so that it holds shape better (versus shredding apart).
I air fry for 5 minutes with a light coat of garlic and onion powder.
Remove the naked bones from the pot before you add the chicken cuts, and rest of your ingredients, UNLESS you like to keep them in until the end.
OPTIONAL – Add 1 TBSP of apple cider vinegar to the pot (you will not taste it after it boils into the soup; this brightens the soup).
Add the rest of the chopped onion and other veggies to the pot while you add the chicken cuts.
Allow these additions to boil (preferably a low-medium boil) for 30 minutes.
Add more kosher salt to taste and add 1 tsp of ground mustard, onion powder, and garlic powder. If you want more spice or kick to your soup, consider adding more black pepper or white pepper.
Finally, add the 2 cups of noodles (or replacement) to the pot.
Allow the noodles to boil for 5 minutes, then turn the heat down to a medium/low or low setting.
Let the soup cook for an additional 30-45 minutes.
That’s how easy it is; that’s all you need to do. Turn the burner to low, if you want to keep the soup warm, or turn it completely off. Your soup is ready.
About This Recipe
This recipe was born the day my sons came down with a cold. I wanted to fill their soup with as many benefits as possible. The vegetables in this soup would leave you to think that I may have been limited on options and threw what I had together. It’s not often that you see cucumber in soup. The inspiration for this soup was hydration, energy, immunity, and body cleansing.
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