Easy homemade Chicken Soup using leftover pasta noodles

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It’s a cold and stormy day which means soup. Plus Mr.Tasteful stayed home with a sore throat which was a huge motivation for me to make some chicken noodle soup.

It’s fairly simple and takes between 30-45 min from prep time to eating time. Of course the longer you allow soup to simmer it can add more depth of flavor.

What’s the secret to a good soup? The broth or stock in my opinion will make the soup. So choose a brand you really enjoy or of course you can make your own stock! Click on my link for Homemade Chicken Stock to help you get started. However because this is the 1st cold fall day I do not have any of my own stock. I was going to make my own for our soup today but we wouldn’t be eating soup until dinner so I bought my favorite brand of stock Pacific.

Chicken: You can use whatever and however much you want or have. Perhaps you have leftover cooked chicken? Great way to use up the leftovers! Just dice up and add at the end before you serve soup. I have used chicken breast, tenders and thighs. For me my rule is just to use what you have and what works for your budget. It’s so much more healthier to make soup from scratch instead of opening a can (not that above doing that).

Onion, celery, carrots: Again there is no rule if you only have one carrot and one celery half a onion, that’s okay!!! You might not be able to make a huge pot but you can still make soup.

Garlic: I find this a important ingredient because I believe in the healing power of garlic esp when you are sick. So if you can don’t skimp on the garlic!

Recipe: makes 8 servings

1 large or 2 small carrots, sliced
1/2 large or 1 small onion, diced (any onion but red)
2 celery, diced
2 cups of diced chicken
1/2 tSp dried thyme
1 tSp oil (I use grapeseed, you can use olive oil)
5 cloves of minced garlic (finely diced)
2 QRT of Chicken Stock/Broth (1 QRT = 32OZ)
Sea Salt & Fresh Ground pepper (season to taste or use basic measurements of 1/2 tSp each)

In a large pot add oil and dried thyme and heat pan to medium heat. Once oil is warm band not smokey (about 1 min) add carrots, celery, onion and season with salt and fresh ground pepper then sauté for 2 min or until onion is translucent.

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Then add minced garlic

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Dice chicken: I like my chicken to be semi frozen for easy cut however not necessary!! Dice chicken into small pieces about 1/2 inch.

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Let chicken sauté for 2 min. Then add chicken stock/broth and let simmer on medium low for 15 to 30 min.

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While soup is simmering for the next 15-30 min cook up in a separate pot pasta according to package directions (cook 1 min less then pkg time) OR use up some leftover noodles you had the night before for pasta night. I do not add noodles to the soup, I add noodles to each bowl at time of serving. Noodles can be cold, because noodles will warm up once added to soup.

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Once broth has simmered for 15-30 min it’s ready to serve!

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