How to Make Chicken Noodle Soup in 4 Easy Steps
Next time you’re feeling under the weather, ditch the canned goods and prepare your own fresh batch of chicken noodle soup. Here’s what you’ll need:
- Simmer your veggie and chicken leftovers to create a homemade stock. Make a double batch and freeze what you don’t use for future recipes.
- Use a fresh rotisserie chicken. Pull the meat off the bird — a mix of white and dark meat is best — and chop or shred into small pieces.
- Wash and peel celery stalks, carrots, and onions, then cut into uniform, bite-size pieces. Sauté the veggies, with a pinch of salt and pepper, until soft and translucent.
- Boil frozen noodles in the stock and simmer for about 20 minutes until the noodles are plump and tender.
Tips & Tricks
- Use frozen noodles (rather than dry packaged noodles) to prevent the soup from falling apart.
- Homemade soups taste better refrigerated overnight. Make a large batch to stretch out into meals throughout the week.
- Serve chicken noodle soup with a simple side salad and cheesy biscuits for a quick 3-part meal.