UPDATE: Please make sure to double check ingredients each time you buy. I hope I never overlook anything but it’s possible and ingredients can change. A lot of my posts are over two years old and since I have gone back dairy soy free I have discovered a few items I use to buy all the time that now have soy in them.
Yesterday we got a surprise snow day.
In honor of the snow day (and my allergies/cold), I really wanted chicken noodle soup. Since I cannot find a canned dairy soy free version, I experimented with making the soup from scratch. I pieced together my recipe from different recipes I reviewed. For my first attempt at homemade chicken noodle soup I think it turned out pretty good. Since much of the country is in a winter storm right now homemade soup is perfect. Use whatever vegetables you have handy. I used a mix of frozen and fresh because I did not want to go to the store, and it's what I had. As always check your ingredients (even some broths have soy).
Homemade Chicken Noodle Soup
1 Quart (32 Ounces) Chicken Broth (I used Progresso)
2 Quarts Water
1/4 teaspoons Dried Marjoram
1/4 teaspoons Dried Thyme
3 teaspoons sea salt
1/2 tablespoons pepper
Vegetables (I used frozen carrots, fresh zucchini & yellow squash, and yellow onions)
Noodles (I used Spaghetti noodles, but you can use your favorite)
Combine chicken broth, water, chicken, and seasoning in large pot and bring to a boil. Reduce to a simmer and skim off top of soup. Cover and cook for an hour.
Add additional salt and pepper to taste.
You can also find me on Pintrest @DairySoyFreeMom