Chicken Noodle Soup

Sometimes you just feel like you want soup and soup out of a can just does not work for me.  I roasted a whole chicken not long ago and when we were cleaning up the kitchen Grumpy mentioned that I should make soup with what was left over.  Funny he should say that because I was thinking the same thing.  So, I froze what was left until I was able to be home for a period of time long enough to make it.

I made my own broth by simmering the bones with carrots, celery, onions, garlic powder, and thyme for about 1-1/2 hours however you can easily use canned broth also.  I went light on the noodles to keep the carbs down for Grumpy.  This was dinner last night and today what is left is going to be lunch!  This is a simple, basic recipe that packs a lot of flavor thanks to the Better than Boullion that I love to use.  You can use a couple cubes of concentrated chicken broth if you don’t have access to the Better than Boullion, but I really encourage you to look for it.  It is located in the same place you would find all the other boullion cubes and mixes in the grocery store.  I am not being compensated for telling you that by the way, its just what I love to use!

 This is my submission for Presto Pasta Nights.  You can view the rules for submission on the PPN website if you would like to join in.  Submissions need to be sent to our host by end of the day tomorrow (April 12, 2012).  This week’s round up will be hosted by Gillian  of So So Simple Food so make sure to check out her post on Friday to see what everyone is cooking up!

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Chicken Noodle Soup
Nothing says comfort more than homemade soup!
  • 1 tbsp Olive Oil
  • 1 large Carrot, thinly sliced
  • 1/2 Large Onion, diced
  • 2 stalks Celery, thinly sliced
  • 1/2 tsp Fresh Ground Pepper
  • 1-1/2 cups Chicken, cooked and diced
  • 5 cups Chicken stock or store bought broth
  • 1 cup water
  • 1/2 tsp Thyme
  • 1-2 cloves Garlic, minced
  • 1 tbsp Parsley
  • 2 tsp or 2 cubes Chicken Boullion concentrate
  • 4 oz dried egg noodles, cooked until al dente
In a large pot heat olive oil over medium high heat.  When hot add carrots, onion and celery and cook 2-3 minutes stirring frequently.  Add some parsley, thyme, and minced garlic cloves.  Cook until vegetables are soft, about 5 minutes.Add the chicken, broth, and water.  Bring to a boil then turn heat down to simmer for about 30 minutes.  Stir in the chicken boullion concentrate once the soup is simmering.While soup is simmering, cook egg noodles according to package until al dente.Add cooked noodles to soup and serve with crackers if desired.Notes:  Prep time does not include making your own stock.  If making your own stock add about 1-1/2 hours to your time.

Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Yield: 6 servings


    • says

      :) Jill, that's why I opt to not cook them in the soup itself. Grumpy also says I am not to ever bring the soup to a boil, to slowly heat it up. HA HA, he's a soup expert I guess, he lived on soup and boxed macaroni and cheese. lol

  1. says

    I have always put the noodles in the soup for a few minutes at the last. I'm going to try cooking them separate next time I make soup. Thanks for another great recipe.

    • says

      Peggy, I did it this way because Grumpy does not like overcooked noodles in any way. Its the only way I can do it and have everything be the texture I need it to be. :) Good to see you!

  2. says

    The soup sounds wonderful. I too save my roasted chicken bones to make my broth. Thanks for sharing this with Presto Pasta Nights. This week it's actually being hosted by Gillian of So So Simple Food.

    • says

      Valerie, I have been too – we went from abnormally warm weather (almost 70) in March back to 50's low 60's and it has made me feel like soup often lately. Thanks!

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