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At a glance: Traditional Chicken Noodle Soup in Grass-Fed Butter — Seed Oil Free: serves 6, cooked in butter, with no seed oils.
Traditional chicken noodle soup predates modern medicine. It appears across cultures specifically as food during illness — the Jewish ashkenazi tradition calls it penicillin, but Chinese, Korean, and Middle Eastern traditions have equivalent restorative chicken soups. The mechanism is similar across all of them: collagen-rich broth from long-cooked bones, anti-inflammatory aromatics, and easily digestible protein.
Chicken Noodle Soup in Grass-Fed Butter — Recipe
Serves: 6 · Prep: 20 min · Cook: 75 min
Ingredients
- 1 whole chicken (1.8 kg) or 4 bone-in thighs
- 3 tbsp grass-fed butter
- 2 carrots, sliced
- 3 celery stalks, sliced
- 1 large onion, diced
- 4 garlic cloves, minced
- 10 cups chicken bone broth
- 200g wide egg noodles
- 2 tsp fresh thyme leaves
- 2 bay leaves
- Salt and black pepper
- Fresh parsley to finish
Method
- Melt butter in a large heavy pot over medium heat. Add onion, carrot, and celery. Cook 8–10 minutes until softened and lightly golden.
- Add garlic and thyme. Cook 1 minute until fragrant.
- Add whole chicken (or bone-in thighs), bone broth, and bay leaves. Bring to a boil, then reduce to a steady simmer.
- Simmer for 60 minutes until chicken is cooked through and falling off the bone.
- Lift chicken onto a board. Shred the meat, discarding skin and bones. Remove bay leaves from the pot.
- Bring the broth back to a boil. Add egg noodles and cook according to package directions (typically 8–10 minutes).
- Return shredded chicken to the pot. Season generously with salt and black pepper.
- Serve in deep bowls with fresh parsley and extra black pepper.
American classics and world cuisines in ancestral fats. No seed oils, no substitutions.
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See the book on Amazon →Why is chicken noodle soup called Jewish penicillin?
The term comes from the Ashkenazi Jewish tradition of serving chicken soup during illness, particularly respiratory infections. A 2000 study by Rennard et al. published in Chest found that chicken soup inhibited neutrophil migration, suggesting a mechanism for reducing upper respiratory inflammation. The name is partly folk wisdom and partly supported by research.
Is chicken noodle soup seed oil free?
Traditional chicken noodle soup is naturally seed oil free when made with butter or chicken fat as the sauteing fat and bone broth as the base. Commercial canned versions often add canola or soybean oil. This recipe uses grass-fed butter throughout.
Can I make this ahead?
Yes. The soup keeps for 4 days refrigerated. Cook and store the noodles separately to prevent them absorbing all the broth. Add noodles on reheating. The soup also freezes well without the noodles for up to 3 months.
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