bone broth chicken noodle soup
This is my go to soup recipe leading up to + during menstruation. This soup is grounding, nourishing, and warming the body and womb. The vegetables, meat, and bone broth are full of vitamins and minerals that help us pre-mineralize re-mineralize around menstruation. Since we are loosing blood we need to replenish the iron, fluid, and heat we are releasing.
In the same way that we gravitate towards warmer foods in autumn and winter, it’s advisable that we eat warming foods, fluids, and spices during these internal seasons of our cycle (pre-menstruation + menstruation). The spices and heat of this soup help warm us and prevent us from coldness during the more cold prone windows of our cycle.
b o n e b r o t h
Bone broth is a fantastic way to mineralize & ground our bodies as we prepare to / while we bleed. Bone broth is full of collagen, minerals, vitamins, and warmth. Bone broth will need to be prepared before making the soup, so plan to have some stored away for use or make ahead of time. I prefer having at least 2 large jars of bone broth on hand at all times. This way I can add it to soups or sip on it as needed without having to go through the entire process of making bone broth every time.
I typically enjoy making bone broth during the luteal phase of my cycle and store leftovers in the freezer. When I feel the urge to make this soup (or something else that calls for bone broth) I pull a jar out of the freezer, let it defrost, and add it to the chicken noodle soup.
There are two options when making bone broth. The first is to save your veggie tops from previous meals in the freezer and use those as the vegetable portion of the broth. Freezing preserves the freshness. Saving the tops of your vegetables reduces waste; both economical and convenient. The second option is to use fresh vegetables. You could also do a combination of the two as I often do. Make sure to leave a couple inches of free space if you are freezing the broth for later use. The liquid expands as it freezes, and if you’re using a glass jar, it may crack if you don’t leave enough space for expansion.
i n g r e d i e n t s
1-3 lb of good quality bones (pasture raised, organic)
1 bunch of chopped celery
1 bunch carrots
1-3 cloves of garlic
2 tablespoons apple cider vinegar
pinch of Himalayan sea salt
r e c i p e
Preheat oven to 450 degrees. Place bones on a cooking sheet or pan and roast for about 20 minutes. Toss the bones and coat with either apple cider vinegar or tomato paste. Place in the oven for an additional 20 minutes.
After roasting you can either cook your broth in a crock pot or simmer in a large pot on the stove. If you have a crock pot I would highly recommend using this. Crockpots can be left on for multiple days and are safer as you will not be tending to an active flame on the stove. If you are cooking on the stove, bring all contents to a boil and then cook covered on simmer for at least 8 hours. If you are using a crockpot you can cook all contents on low for 24-48 hours. First bring to a boil on high, and then reduce to simmer. Cook for as long as desired. Make sure you cover all of the contents entirely with liquid. Keep an eye on your broth and add water as needed to replace losses through steam.
You can re-use the bones and repeat the process for a second less concentrated batch. Place cheesecloth or a metal strainer over the container you will be pouring it into. Use fresh or put some aside for freezing. For later use; pour into a glass jar, leaving ample space allowing the liquid to expand. Place in freezer. Defrost on counter top in a bowl when ready to use
s o u p
i n g r e d i e n t s
1 chicken breast
1 bunch of carrots
1 celery stock
5 cloves of garlic
spices: turmeric, cumin, garlic powder, pepper, sea salt
2-3 boxes of vegetable or chicken stalk
4 cups of homemade bone or vegetable broth
1 pack of good quality egg noodles, or gf noodle of choice, or rice
r e c i p e
Chop celery, carrots, and onions into bite sized pieces. Chop garlic or put into a garlic press. Throw into a large pot with oil of choice. Cook on medium heat for about 15 minutes while you prepare other parts of this meal. Alternate covering utilizing steam to help cook the vegetables.
Chop chicken breast into bite sized pieces. Set to the side.
Once the vegetables are mostly softened, add stalk to the pot of cooking vegetables. Add bone or vegetable broth. Bring to a boil. Add chicken. Cook until chicken is done.
In a separate medium sized pot, ladle in some soup from the large pot. I like to add in my noodles separately so that the noodles don’t sit in the soup and get soggy. Add in egg noodle and boil until noodles are done. Store the soup (dry noodles separate) in an air tight container in the fridge. Enjoy over the next several days.
* t i p *
Store 1-2 servings in the freezer (not including the noodles). Defrost for consumption the next time you are in the pre-menstrual or menstrual phase of your cycle.