If your New Year’s resolution to introduce more vegetables into your family’s meals is competing with your winter cravings for comfort food, I have a solution! Chicken Noodle Soup served with a crusty loaf of bread brings instant comfort. Stuff it full of carrots, celery, and (my favorite) leftover vegetables from your fridge! There’s something about being able to take small containers of leftover veggies and just dump them into a soup pot that makes me happy. Weird? Maybe. Nutritious? You betcha! Happy resolution season, all!
What you need:
- 12 oz. extra wide egg noodles
- 1 T. olive oil
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 1 celery stalk, diced
- 6-8 c. stock
- 2-3 c. shredded or diced cooked chicken
- salt and pepper to taste
- chopped fresh parsley for garnish (optional)
- can also use leftover vegetables from your fridge (corn, peas, broccoli)
- large pot for cooking noodles
- large stock pot
- cutting board and knife
Time: 30 minutes
Freezeable: Yes! Freezing soup is a great option when making a large batch. If soup thickens after freezing, add extra water or stock when defrosting.
Serves: 4-6 adults
Multiplying the recipe: You would need a large enough pot, but yes you can double it.
Homemade Chicken Noodle Soup:
Bring a large pot of water to a boil. Cook egg noodles according to package instructions.
Meanwhile, heat the olive oil in a large stock pot. Add the carrots, celery, and onion. Cook until the onion is translucent, about 5 minutes. Add the stock and bring to a boil. Stir in the cooked noodles, cooked chicken, and any additional leftover vegetables you may be adding. Cook until everything is heated through. Salt and pepper to taste. Garnish with parsley if desired.