It has been such a cold winter and since Groundhog Phil saw his shadow we will be having six more weeks of it. Personally, I love winter and one of the things I love about it is all the yummy soups we get to enjoy.
Every couple of weeks I will buy a whole chicken to either roast or boil. I then use the chicken for various dinners through the week. The last time I bought one I decided to boil it so I could use the chicken stock to make the soup with.
This soup is quick and delicious. It can be made with already cooked chicken and store bought chicken stock.
This soup is perfect for the bitterly cold days we have been experiencing as well as days you are feeling under the weather.
Chicken Noodle Soup
Ingredients
- 1 ½ cups shredded cooked chicken
- 3 carrots diced
- 3 celery ribs diced
- 2 garlic cloves minced
- 1 small/medium onion diced
- 2 quarts chicken broth or stock I used the stock the chicken cooked in and added store bought broth to make enough liquid
- ½ package of wide egg noodles
- 1 tablespoon thyme
- 1 tablespoon parsley
- ÂĽ teaspoon seasoning salt
- salt and pepper to taste
Instructions
- Place chicken (giblets removed) in stockpot or dutch oven. Cover with water and sprinkle with salt and pepper. Cook chicken on stove top until chicken is cooked through. The time will vary depending on the size. I had a 6 pound chicken and I let it cook for about 2 hours.
- Remove chicken from pot
- Add vegetables and spices and cook on medium heat
- Shred chicken
- Add shredded chicken back to pot
- Add enough broth to the pot to make enough "liquid" for your soup
- Once the vegetables are tender keep pot on low and stir often
- Cook egg noodles in a separate pot according to package directions
- 30 minutes before serving, add the noddles to the soup
- Keep on low/warm until serving
For some other delicious soups check out these:
Chicken Gnocchi - Homemade Vegetable Soup
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