Homemade Chicken Noodle Soup

December 31, 2014

IMG_6828 (2)When I think of flu season, I think of a nice bowl of homemade chicken noodle soup. Once you go scratch, you never go back (I literally just thought of that right now ha!). Flu season is in full effect and it seems like everyone around us is catching a cold, flu or some kind of nasty stomach bug. This is a great soup to share with friends and I love dropping this off to friends when they’re out of commission. This recipe is all kinds of goodness because it’s packed full of nutrients and super simple to make. Jimmy and the kids love this soup and it’s always a hit in the Min’s abode. So without further ado….

Min’s Chicken Noodle Soup (serves 3-5 people)

  • 1 box 32 oz chicken stock
  • half of a shredded rotisserie chicken (little over 2 cups)
  • 2.5 cups water
  • 3/4 tablespoon of sea salt
  • ground black pepper and extra salt to taste
  • 1/2 cup chopped celery, 1/2 cup chopped carrots, 1/2 cup frozen peas, 1/2 cup frozen corn
  • 1/2 chopped onion
  • 1 tablespoon butter
  • box of small sized pasta
  • crackers (optional)

I always double this recipe so I can share it with another family. It’s also great to freeze.

IMG_6803 (2)Chop up your veggies and gather all of your ingredients.

IMG_6809 (2)Don’t forget the frozen peas and corn. I love using the costco organic frozen veggie mix (contains peas, corns, carrots and green beans) but I used up the rest of the bag the other day.

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Get a large pot and start by sauteing the veggies in the butter.

IMG_6815 (2)After sauteing for about 5 minutes under medium heat, add the chicken stock.

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I like to use the organic one from Costco. Disregard the other container unless you are doubling the recipe like I do. I made homemade turkey broth from our Thanksgiving turkey carcass and added this to the soup. If you double the recipe, you can use homemade broth or just use another box of chicken stock.

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Add your shredded chicken, water, salt and close the lid. Increase the heat and after it boils, reduce back to medium and let it cook for another 15-20 minutes. Taste the soup and add more salt if you desire. Add the ground black pepper. Boil pasta in another pot while the soup is cooking. I cook this separately because I don’t want the pasta to expand and get mushy.

IMG_6831 (2)Voila!! It’s super easy and delicious. I love the fact that you don’t have to add any other seasoning besides salt and pepper. Sometimes, the simplest ingredients taste the most delicious. You can also add more or less veggies if your heart desires. #getinmabelly

Enjoy!! If you make this, please let me know how it turned out!

<><yuni

So whether you eat or drink or whatever you do, do it all for the glory of God. -1 Corinthians 10:31-

Min's Chicken Noodle Soup
Serves 4
Simple and Hearty!
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 box 32 oz chicken stock
  2. half of a shredded rotisserie chicken (little over 2 cups)
  3. 2.5 cups water
  4. 3/4 tablespoon of sea salt
  5. ground black pepper and extra salt to taste
  6. 1/2 cup chopped celery, 1/2 cup chopped carrots, 1/2 cup frozen peas, 1/2 cup frozen corn
  7. 1/2 chopped onion
  8. 1 tablespoon butter
  9. box of small sized pasta
  10. crackers (optional)
Instructions
  1. Gather and chop up your vegetables.
  2. In a large pot, saute the veggies in the butter under medium heat for about 5 minutes.
  3. Add chicken stock, shredded chicken, water, salt and close the lid.
  4. Boil for 15-20 minutes and season to taste.
  5. In another pot, cook pasta noodles while soup cooks. Add in your soup before eating!
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