Brrr. It is another cold and snowy day in the Philly suburbs. After playing in the snow with our girls, nothing warms the bones quite like Zero Point Chicken Noodle Soup.
Zero point chicken soup to warm the bones
Many people have secret ingredients that make their soups taste magical and grandmotherly. I’m no different. My three secret ingredients that elevate this soup are lemons, nutmeg, and cinnamon.
Kind of weird, but magical. The lemon adds a bit of freshness to the soup while the cinnamon and nutmeg give it a warm undertone that your guests will never guess!
This recipe is huge. Most of my 12-quart stockpot was filled, and my house smells like warm magic.
I’ll freeze about half of this soup, reserve some stock for cooking later in the week, and enjoy the rest for the next couple of days while I watch the snow melt.
Just add your favorite noodles
The soup is zero points and yields a ton. The noodles, if you choose to add any, will add points based on how much you add. I always keep my noodles separated and add per bowl so I have options.
I used a half a serving of Ronzoni Smart Taste Egg noodles which came to 3sp for a cooked 2oz of noodles. Ladle these soup bowls high because this is a zero point recipe!Print
- 12 cup Wegmans Food You Feel Good About Broth (Organic, Free Range Chicken)
- 10 cup (s water)
- 2 pound (s uncooked carrot(s), sliced in medallions)
- 2 pounds uncooked onion (s, diced)
- 1 package (large uncooked celery, sliced)
- 4 breast (s uncooked boneless skinless chicken breast(s))
- 1 head of garlic with the top sliced off
- 1 bunch of fresh thyme
- 1 bunch of fresh sage
- 3 item (s lemon(s))
- 3 leaf/leaves bay leaf
- 3 sprigs of rosemary
- 5 Tbsp kosher salt
- 1 Tbsp black pepper
- 1 Tbsp ground cinnamon
- ½ Tbsp ground nutmeg
- You’ll need two big pots. Your biggest pots.
- In your second largest pot, you’ll be making a concentrated stock. In your larger pot, you’ll be making the soup. The extra dishes are well worth it, trust me.
- Wash and peel your carrots. Throw your peels into a scraps bowl–you will be flavoring your stock with scraps. Slice carrots into medallions whatever thickness you prefer. Wash and cut your celery (leaves included). Lop off the bottom, wash it well, and throw it into your scraps bowl. Slice your celery to your preference, just be consistent. You can add all cut celery and carrots into the same bowl. Dice onions and keep separate. Add the onion skins and bottoms to the scraps.
- Into the scrap bowl, I also add 1 head of garlic sliced at the top, a full bunch of sage, most of a bunch of thyme (I add some to my soup to the end), 3-4 bay leaves, my onion skins, and three springs of rosemary.
- Sprinkle your chicken breasts with some kosher salt and pepper. Spray the pot with EVOO spray, and brown the chicken in your smaller pot for 2-3 minutes each side. The point is not to fully cook your chicken, but brown the chicken.
- Spray the larger pot with EVOO spray and cook onions until they are translucent. Once they are, add the carrots and celery.
- Remove the chicken and deglaze the stock pot with a little bit of chicken stock. The brown bits should come up easy with a wooden spoon and it should make the stock darker.
- Add all your scraps to the stock. Add your chicken breasts to the celery, carrots, onion mixture. Use your remaining stock between the two pots. Fill the rest of the pots with water until both are covered. For me, that was about ten cups. Add a heaping pinch of salt and three lemons cut in half to the pot with with chicken, carrots, celery, and onion.
- Bring both to a boil and reduce to a low simmer. Chicken should take only about 10-13 minutes. Take out your largest piece, let cool for a little bit, cut, and make sure it is fully cooked. Remove all chicken breasts and let cool. Let both pots simmer for at least an hour.
- Whenever you are ready to get this show on the road and eat, strain your stock and add it to the soup. For science purposes, I took this poorly lit picture of the difference in stock. The poorly lit picture wasn’t intentional, I assumed the lighting would have been better, maybe some day I’ll take better pictures. Either way, check out that difference.
- So stocks are combined. Time to add: cinnamon, nutmeg, pepper, and remaining thyme (about three tablespoons of fresh thyme–however you can use parsley, oregano, herb de Providence, or any other seasonings you are feeling. I love thyme). Taste your broth. I needed about 4 tablespoons of salt (guessing since I used pinches). Add a little, taste, and add more.
- Take out the lemons with tongs and squeeze them (cut side up). Add the shredded chicken.
- While these all meld together and get happy and cozy, cook your favorite egg noodles to add. I never add noodles directly to my soup; if you store them separately, they won’t get soggy and you have the option of freezing this recipe (it freezes really well!).
- Category: Soup
- Cuisine: American
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