When I make homemade chicken noodle soup I start with preparing a super nutritious bone broth from scratch, like scratch scratch with only a whole chicken, water, and a few herbs. This chicken might have been covered in roasted the night before and had the breasts for dinner or I'm using a whole chicken raw. But you can totally get away with using chicken broth or stock that you can find at your local grocery store. One way I infuse this recipe is with a tightly tied cheesecloth full of cannabis pulp from one of my latest extractions. It is a great way to maximize the use of cannabis. You can use any type of vegetables you please in your soup. Using veggie scraps and vegetables past their ripeness is another great way to reduce food waste while increasing the flavor and nutrients of the soup.
1/4 cup cannabutter
1/4 cup garlic, minced
1/4 cup onion
1 tablespoon salt
2 teaspoons fresh ground black pepper
8 cups chicken broth
4 bay leaves
2 tablespoon thyme
1 tablespoon ground turmeric
1 tablespoon ground ginger
1 teaspoon crushed red pepper
2 tablespoons or a handful of basil
2 cups cooked chicken, shredded or diced
1 cup carrots
2 celery stalks, diced thin
4 cups wide egg noodles, cooked just under al dente, divided
In a large stock pot over medium low heat add the cannabutter.
Once the cannabutter has completely melted add the garlic and onion. Season with salt and pepper then, cook for 5 minutes or until the onions become translucent.
Add the chicken broth to the stock pot.
Next, add the bay leaves, thyme, turmeric, ginger, crushed red pepper, and basil to the chicken stock. Bring to a boil then immediately reduce the heat to low and cover with a tight fitting lid. Allow to barely simmer for 30 minutes or 3 hours and stir occasionally.
Add the chicken, carrots, and celery to the stock pot. Cover and allow to barely simmer for 10-30 minutes or until the carrots are soft.
Then add the noodles to the pot and bring to a bare simmer.
Stir the soup and remove the bay leaves.
In each bowl add 1 cup of noodles to each bowl. Then ladle the soup into the bowls over top of the cooked noodles and serve immediately.
Store leftover soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months. Storing the soup with the noodles is not suggested unless you like soggy af noodles.
Add cannabis tincture to the pot of soup that is set to the lowest setting on the stovetop or once the soup has been removed from the heat.
Use the cannabis pulp from your last extraction and tightly wrap in cheesecloth so no cannabis gets out and add to the chicken broth. Make sure to remove the cannabis from the stockpot before serving the soup. Set into a bowl and set to the side. Allow the cannabis to cool until the liquid is not too hot to be squeezed out.