Of all the soups I routinely make, chicken noodle soup happens most often.
Very often it is a spur-of-the-moment thing, usually the day after a roasted chicken dinner or when someone in the house isn’t feeling well. I believe strongly in the healing power of this soup.
You will only need this recipe one time – then you’ll know how to make it without thinking.
This is normally where I let you in on a little rant about #realfood. I’ll keep it short. Read the label before you buy it. Are those the ingredients you would use? And what are natural flavors? What exactly does natural chicken flavor mean? Enough said.
Today, I’m making a big batch of soup. You can easily halve this if you don’t want (or need) that much.
I start with four quarts of chicken stock (or broth) that I get from the refrigerator or freezer. These are the containers I use when I make stocks of whatever type (and these smaller ones). A bit of blue painter’s tape and a Sharpie lets me cheaply label them with the type and date. (Remember, frozen stock only keeps about six months.)
The stock goes into your favorite soup pot first. Bring it to a boil then reduce it to a simmer.
Meanwhile, dice the vegetables and the leftover chicken, if necessary, into bite-sized pieces.
Also, today I had some extra time so I made homemade egg noodles. But you obviously don’t have to do this. Any dried pasta or egg noodles that you like will do just fine.
Vegetables in next and let those cook for at least ten minutes. Then add the cooked chicken and your noodles (or whatever pasta). Let cook until the noodles are done. In my case, about 7 minutes.
Taste it. Adjust for salt and pepper as you prefer.
This will keep in the refrigerator for several days. You can freeze it but the noodles will break down. If you know in advance, freeze without the noodles and add those when you reheat it.
And that’s it. One of the most satisfying, easy to make, affordable, and nourishing meals on the planet.
Chicken Noodle Soup
Chicken Noodle Soup is one of the most satisfying, easy to make, affordable, and nourishing meals on the planet. End of story. Visit suppertimeblues.com to learn more.
- 4 quarts chicken stock preferably homemade
- 8-16 ounces noodles
- 1 onion, medium, diced
- 2-3 carrots, sliced
- 2-3 celery stalks, sliced
- 8 ounces cooked chicken, cut into bite-sized pieces
- salt and pepper to taste
Bring chicken stock to a boil in a soup pot over medium-high heat. Reduce heat to simmer.
Add the onion, carrot, and celery. Let cook for 10 minutes.
Add the chicken and noodles. Let cook until the noodles are done.
Taste and adjust for salt and pepper as desired.