Homemade Chicken Noodle Soup | Soup Edibles Recipe

When I make homemade chicken noodle soup, I start by preparing a super nutritious bone broth from scratch—using only a whole chicken, water, and a few herbs. I often use a whole chicken that was roasted the night before or a fresh raw bird. However, you can totally get away with using high-quality chicken broth or stock found at your local grocery store. One way I prepare this recipe is by using a tightly tied cheesecloth filled with cannabis pulp from one of my latest extractions; it is a great way to maximize your pantry resources. 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 this edibles recipe. By following these Stoner Strategies, you can create a warm, comforting bowl that feels like a hug in a mug.

Recipe Essentials

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Serves: 4

• Skill Level: Intermediate

Ingredients

• 1/4 cup Cannabutter

• 1/4 cup Garlic, minced

• 1/4 cup Onion, diced

• 1 tbsp Salt

• 2 tsp Fresh ground black pepper

• 8 cups Chicken broth

• 4 Bay leaves

• 2 tbsp Thyme

• 1 tbsp Ground turmeric

• 1 tbsp Ground ginger

• 1 tsp Crushed red pepper

• 2 tbsp Basil (fresh or dried)

• 2 cups Cooked chicken, shredded or diced

• 1 cup Carrots, sliced

• 2 Celery stalks, diced thin

• 4 cups Wide egg noodles, cooked just under al dente

Step-by-Step Directions

1. Sauté: In a large stockpot over medium-low heat, add the cannabutter. Once melted, add the garlic and onion. Season with salt and pepper, then cook for 5 minutes or until the onions become translucent.

2. Simmer: Add the chicken broth to the pot. Stir in the bay leaves, thyme, turmeric, ginger, crushed red pepper, and basil. 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 to 3 hours, stirring occasionally.

    

3. Add Protein & Veggies: Add the chicken, carrots, and celery to the stockpot. Cover and allow to simmer for 10–30 minutes, or until the carrots are tender.

    

4. Finish: Add the noodles to the pot and bring to a bare simmer until cooked through. Remove the bay leaves before serving.

5. Serve: Ladle the soup into bowls containing 1 cup of cooked noodles each. Serve your cannabis ediblesimmediately.

6. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months. Note: Storing the soup with the noodles inside is not suggested unless you like soggy noodles.

Customization Options

• Oil Substitution: Easily substitute equal amounts of cannabutter with canna-oil.

• Tincture Method: Add your preferred amount of cannabis tincture to the pot when the heat is set to the lowest setting, or once the soup has been removed from the heat.

• Pulp Method: Use the cannabis pulp from your last extraction. Wrap it tightly in cheesecloth so no plant matter escapes, then add it to the chicken broth during the simmering stage. Make sure to remove the cannabis bundle from the stockpot before serving. Place the bundle in a bowl and set aside until cool enough to be squeezed, extracting the remaining liquid back into the soup.

Pro-Tips for Success

• The Stoner Strategies Secret: The key to a high-quality edibles recipe is timing. By keeping the noodles separate until serving, you preserve their perfect texture. This is a classic professional kitchen technique that makes your homemade soup feel like a gourmet experience.

• Flavor Depth: Don't skip the turmeric and ginger! They add an earthy warmth that pairs beautifully with the cannabis notes, creating a balanced and flavorful profile that is the hallmark of a true Stoner Strategies kitchen.

• Storage: When freezing, I recommend freezing the soup base and the cooked noodles in separate containers. This ensures your cannabis edibles stay fresh and delicious even weeks later.