Bone Broth Chicken Noodle Soup

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I genuinely crave the sunshine days my friends in California are soaking up. But here in New England, welp we have rain/snow flurries on May 9, 2020. Rain to me means Chicken Noodle soup, staying under my cozy duvet covers all day... and today it also meant BISCUITS! Because how could you eat this delicious chicken noodle soup made with my homemade bone broth and not have buttery biscuits next to it?? These biscuits are not my recipe they are from the Magnolia Cookbook volume 1 by Joanna Gaines. So I will not share the recipe on here, but you definitely should buy the book!! I don't have a biscuit cutter, so I used a circle cookie cutter.

Other options: mason jar lids, a bowl that you can cut around, ramekins, etc. I would say the cookie cutter made my biscuits smaller, I had way more than what was suppose to be the yield of the recipe. However, they freeze up nicely and so does the soup (what? yes, freeze extras for another rainy day).

sheet of flaky biscuits

Key to any good biscuit: keep everything wicked cold! The butter, the dough, always put back in the fridge if you've been working it hard and doing a lot of rolling. Try to not touch the dough too much, your body heat will melt the butter and you don't want it to melt until you put it in the oven = flakes.

A pro tip I learned from Carla Hall on the Food Network Kitchen App, take your butter that is SUPER cold (remember, everything cold) and grate it into your flour mixture using a box grater. Keep refrigerating your butter if you get it warmed up with your hands.

Flaky buttery biscuit

On to the soup!



4 cups of Bone Broth 5 celery stalks (~3/4 cup)

4 medium carrots (~3/4 cup)

2 tbs. extra virgin olive oil

1 medium onion, diced (~ 1/2 cup)

1 1/2 cup noodles of choice (I used Banza for extra protein!)

2 cups of shredded cooked chicken (could use rotisserie ch

icken or plain baked chicken breast)

Juice of 1 lemon

Fresh cracked black pepper

Warm biscuits to serve

Yields ~6 servings of soup


Directions: You need to have our bone broth cooked first. I make a bunch ahead of time and freeze them into ice cube molds to add into a large stockman when I want to make soup.

First chop up your carrots, celery, and onion. Head up oil in stock pan, add in your vegetables and sauce lightly just until coated and warmed up. You're not trying to "fry" your vegetables. They should become fragrant and soft. Add in your bone broth. Bring up to a boil, toss in your noodles. Reduce the heat to a simmer cover with a lid until noodles are cooked. Then add in chicken (which is already cooked, so this should be the final step) and lemon juice. Season with black pepper (I don't add salt because I have salt in my broth already but season it to taste). Simmer for about 5-7 more minutes and serve with warm biscuits.

Chicken noodle soup and biscuit

Stay warm folks!

#Dinner #LowCarb #MealPrep #Soup