Monday, March 30, 2020

Chicken Noodle Soup - Using Pantry & Fridge Staples

Homemade Chicken Noodle Soup with a flavorful broth and made with pantry and fridge staples. Pair this soup with a loaf of this simple Old Fashioned Beer Bread or these One Hour Dinner Rolls to complete the meal. 
Hi everyone!   I hope all of you are safe, healthy and staying staying home as much as possible. Now more than ever I'm sure everyone is cooking from home and looking for simple recipes to feed their family. Homemade soup is a great, inexpensive meal option to feed your family with plenty of room for leftovers. 

Chicken Noodle soup is one of my soups to make and this homemade version is fairly quick and easy to prepare. With this recipe you can make Homemade Chicken Noodle Soup (with a homemade broth) in under and hour with a little help of a Rotisserie chicken. Rotisserie chickens are delicious served all on their own, but they're also perfect as a base for so many easy recipes and winter comfort foods.  

When I'm under the weather, there's nothing better than a steaming hot bowl of chicken noodle soup, but not just any soup will do. It definitely has to be homemade and not canned. Homemade soups are simple to make and are much healthier and tastier when you make them yourself. 

This Homemade Chicken Noodle Soup has a flavorful broth, tender chicken and is loaded with fresh vegetables and Linguine noodles. Once you taste this homemade version you will ditch the canned stuff. Plus, this recipe makes a big pot so you'll have plenty of leftovers for lunch or to freezer for another day.  So enough with the chit chat, let's get straight to the recipe.  

Start by  pulling all of the meat off the bone of the rotisserie chicken and set aside.

Place the whole chicken carcass, wing and leg bones and some of the skin into a large pot or soup pot. Add enough water to cover the chicken carcass completely. Roughly cut up one stalk of celery and one carrot into pieces and add to the pot. Slice the remaining 3 carrots and chop the remaining 2 celery stalks and set aside to use later in the soup. 

Add half of the onion to the pot (cut into large chunks). Chop the remainder of the onion and set aside for the soup. Add the parsley, chicken bouillon powder, bay leaves, salt and pepper. Bring the water to a boil over medium-high heat and then reduce to a low simmer and crack the lid a bit so the steam will escape. 

Simmer the broth for about 45 minutes. The longer the broth simmers the more flavorful it will be. After the broth in finished cooking, remove the pot from the heat. Using tongs remove the bones, skin and vegetables and discard. 

Strain the broth through a fine mesh strainer over a glass bowl or measuring cup. Discard any solids that remain in the strainer. Return (10 cups) of the broth back to the stock pot.  If you don't have quite that much broth you can use canned broth to make up the difference. 


In a skillet, heat the olive oil over med-high heat. Add the remaining chopped celery, sliced carrots and chopped onion. Cook, stirring until the carrot and celery are tender, about 5 minutes. Add minced garlic, thyme and pepper, cook until fragrant stirring constantly.  

Add the sauteed vegetables and chicken to the pot of broth. Mix to combine. Bring the broth to a boil and bread up the linguine noodles into 2 inch pieces and add to the soup. Give the noodles a good stir and reduce the heat to a simmer. 

Simmer the soup for 7 - 10 minutes or until the pasta is al dente.


Ladle soup into bowls and serve. Add additional salt and pepper to taste if needed. 





Homemade Chicken Noodle Soup

Ingredients:
1 - rotisserie chicken, pull meat off the bone and save carcass 
10 -cups fresh chicken broth (or use store bought)
4 - medium carrots, separated
3 - stalks celery, separated 
1 - medium sized onion, separated
about 3 sprigs fresh parsley, optional
2 - teaspoons chicken bouillon powder
2 - bay leafs
salt and pepper, to taste
2 - tablespoons olive oil
2 - cloves garlic, minced
1/2 - teaspoon dried thyme 
10 - ounces Linguine or spaghetti noodles broken into 2 inch pieces 

Instructions:
Pull all of the meat off the bone of the rotisserie chicken and set aside. Place the whole chicken carcass (wing and leg bones) and some of the skin into a large pot or soup pot. 

Add enough water to cover the chicken carcass completely. Roughly cut one stalk of celery and one carrot into pieces and add to the pot. Slice the remaining 3 carrots and chop the remaining 2 celery stalks and set aside to use later in the soup. 

Add half of the onion to the pot (cut into large chunks). Chop the remainder of the onion and set aside for the soup. Add the parsley, chicken bouillon powder, bay leaves, salt and pepper. 

Bring the water to a boil over medium-high heat and then reduce to a simmer and crack the lid a bit so the steam will escape. Simmer broth for about 45 minutes. The longer the broth simmers the more flavorful it will be. 

After the broth in finished cooking, remove the pot from the heat. Using tongs remove the all bones, skin and vegetables and discard. Strain the broth through a fine mesh strainer over a glass bowl or large measuring cup. Discard any solids that remain in the strainer.

Return about (10 cups) of the broth back to the stock pot.  If you don't have quite that much broth you can use canned broth to make up the difference.  

In a skillet heat the olive oil over med-high heat. Add the remaining chopped celery, sliced carrots and chopped onion. 

Cook, stirring until the carrot and celery are tender, about 5 minutes. Add minced garlic, thyme and pepper, cook until fragrant stirring constantly.

Add the sauteed vegetables and chicken to the pot of broth. Mix to combine. 

Break up the linguine noodles into 2 inch pieces and add to the soup. Give the noodles a good stir and reduce the heat to a simmer. 

Simmer the soup for 7 - 10 minutes or until pasta is al dente.

Ladle soup into bowls and serve. Add additional salt and pepper to taste if needed and serve immediately. 

Store any leftovers in an airtight container for up to 5 days in the refrigerator. 

servings: 6-8 




Cooks Note: What I like to do is keep the rotisserie chicken scraps and bones and store them in my freezer to make broth at a later date. Anytime I use a Rotisserie chicken in a recipe, I save the carcass instead of throwing it out. I add it to large Zip lock bag along with any wing and leg bones and any skin that is left. 

I also add any parsley, carrots, celery and celery leaves to the bag as well (if used in that recipe). Remove the air from the bag, label, date and place in the freezer. When I make soup or need chicken broth, I just remove the bag from the freezer and toss all the ingredients into a pot of water to make a rich, flavorful broth. 


Pin this recipe to your favorite Pinterest Board!


Want to stay connected & up to date with Mommy's Kitchen? Don’t forget to follow us on FacebookInstagramTwitter & Pinterest! You can also join the Mommy's Kitchen Free Email Newsletter and you'll receive an email each time, I add a new recipe or post to Mommy's Kitchen. 

No comments: