It’s getting to be that time of year.
The weather is cooling down, your harvest or farmers market buys are making their way into your kitchen.
Warm, earthy root vegetables are asking to be chopped and peeled.
In some cases chickens are being culled from the flock.
In my case chicken is being purchased.
It’s soup time.
Chicken soup time to be precise.
There are so many ways to make chicken soup. This recipe is a quick one. It’s done with prepared chicken stock because sometimes I just don’t have the time, or let’s be honest, the want to make it myself.
I am wishing and hoping for a pressure canner to make it into my life one of these days. That will give me the ability to can my own chicken stock.
Until that day comes this is how I do it!
Put 8 cups of chicken stock (homemade or store bought) into a pot on medium high heat.
Chop 1 celery stalk, 1 carrot and 1/2 medium onion. Add to the pot with 1tbsp of fresh or dried parsley a bay leaf, salt and pepper to taste.
If you’re using a cooked chicken breast. I had one left over from dinner the night before. Chop it up and add it to the pot.
If using an uncooked chicken breast toss it into the pot whole.
Bring the pot up to a boil then lower the heat and simmer until the vegetables are tender and the chicken is cooked through.
Remove the cooked chicken breast, chop it and return it to the pot.
In another pot boil water and cook the noodles.
I like to cook the noodles separately and add them to the bowls of soup after.
The reason I do this is because I find that the noodles absorb so much of the broth. So much so that you end up with more of a stoup (stew/soup) then soup. You can also substitute the noodles for cooked rice if you like. It’s fun to change things up! Or use up left over rice!
There you have it! Homemade chicken soup!
This will serve my family of four quite nicely. Depending on how hungry everyone is there can sometimes be leftovers. This recipe also doubles easily if you’re having guests. I will also freeze it in zip lock bags for my husband to take to work.
Let me know how your soup turns out!
- 8 cups chicken stock
- 1 carrot chopped
- 1 celery stalk chopped
- 1/2 medium onion chopped
- 1 chicken breast (cooked or uncooked)
- 1 bay leaf
- 1 tbsp parsley
- salt and pepper to taste
- 1 cup egg noodles
- In a medium pot on medium high add all the ingredients.
- If you are using a precooked chicken breast chop it up and add it with the rest of the ingredients.
- If you are using an uncooked chicken breast add it to the pot.
- Bring the pot to a boil. Turn the heat to low and let it simmer with the lid half on until the chicken has cooked through and the vegetables are tender.
- Remove the chicken, cut it up and return it to the pot.
- In a separate pot boil water for your noodles.
- Once everything is cooked add the noodles to your bowls of soup.
- The reason for this is because if you're not eating all your soup right away the noodles will absorb a good amount of broth. I always cook the noodles separately and then add them to the soup.