Homestyle Chicken Noodle Soup
This homestyle chicken noodle soup is a quick and delicious meal that can be made using just about any type of leftover chicken. The soup takes about 30 minutes to whip up and stores great in the freezer for an even quicker freezer meal for the future.
Ingredients
- 4 cups cooked shredded chicken
- 28 oz chicken broth
- 14 oz vegetable broth
- 1 1/2 cups uncooked egg noodles
- 1/2 cup onions
- 1/2 cup celery
- 1 cup carrots
- 1 tbsp minced garlic
- 1 tsp butter
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 cube chicken bouillon cube
- 1/4 tsp garlic powder
- 1/2 tsp parsley
- salt and pepper to taste
Instructions
- Sauté garlic and butter in medium heat. Add in onions and celery and cook until tender.
- Add vegetable broth and chicken broth to pot and bring to a boil.
- Add in vegetables and cooked shredded chicken to pot.
- Add in basil, oregano, chicken bouillon, and parsley.
- Add salt and pepper to taste.
- Simmer for 20 minutes.
- While soup is simmering, cook noodles in a separate pot according to package instructions.
- Add in noodles during the last 10 minutes of simmering. Voilá, enjoy!
Notes
You can use any cooked chicken you may have on hand. Preferably, use chicken that hasn't been overly sauced or seasoned. I prefer using store bought rotisserie chicken or leftover baked or boiled chicken breasts.
Don't cook noodles in soup broth. It will soak up your broth and leave you with less soup to enjoy and overly cooked noodles.
If you are making soup to freeze for future meals, leave the noodle step out until you are ready to serve.