Recipe: Homemade Chicken Soup

Collingwood Naturopathic Chicken SoupThis a fast, and easy lunch in our home, and by using the organic soup stock below, you can save the trouble of making your own. Plus it’s the only stock I’ve found so far with no MSG!


  • 1 cooking onion diced
  • 1-2 tsp of olive oil
  • Salt and pepper to taste
  • 1 box of PC Organics chicken stock
  • 1 handful of baby carrots diced or 1 carrot diced
  • 1 big potato or 2 small potatoes diced
  • 1 handful of egg noodles (or corn noodles, rice noodles or rice if gluten free diet)
  • Anything else you want to throw in!

Sauté the onion in oil with salt and pepper until soft (if you have leftover chicken from a meal, throw some in here, too.)  Pour in a box of broth.  Add diced vegetables.  Bring to boil and add the noodles.  Cook until veggies and noodles are soft.

Serves four small servings – and I don’t know a single picky kid who won’t eat this meal. Enjoy! -Tara


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2 replies
  1. Doris Lajoie
    Doris Lajoie says:

    I love the idea of homemade soup… I also make fast dumplings using cream of wheat and eggs in my chicken soup topped with fresh parsley and parmesan cheese it is a family favourite. I also freeze and save all poultry bones be it chicken wings or BBQ take out until I have a large batch (big grocery bag full) . Put all the bones and spices and veggies in a large pot to make my stock on the stove at night on low and in the morning homemade yummie broth, which I freeze in many freezer bags for later use.

  2. Michelle Hunter
    Michelle Hunter says:

    We too have been spending more and buying higher quality food. So if you are to go with organic chickens and make your own stock….where do you buy them? how do you trust the source? and just what is the criteria for the organic brand?
    Research that is well worth the time!
    And the soup is always a fav! Thanks!

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