Developed by : Freelancing Care

Homemade Chicken Soup

image

There is no waste left every time I make a whole chicken in the crock pot. I start with the chicken, then make chicken stock with the bones, and we end up with a delicious chicken soup. There is barely any manual labor and you get two meals out of one chicken. And maybe you get to save some stock for future use. So, the key to making a fabulous chicken noodle soup is the homemade stock. Again, it is so easy to make chicken stock. I am sure you all have tried different methods of making chicken stock. But trust me, my method is so easy and doesn’t require any supervision. That is why I love cooking with my crock pot. You get the darkest, richest stock full of so much flavor that you could just eat/drink it plain when making the chicken broth from the leftover bones from the “Whole Chicken in Crock Pot” recipe.

So since you need chicken for this recipe anyway, I highly recommend that you make the fabulous “Whole Chicken in Crock Pot” recipe first and eat about ½ to ¾ of the chicken. Then make the stock with the leftover bones overnight, and you will be all set to make the soup the next day/evening with your freshly made stock and leftover chicken meat. If you can’t eat all the soup at once then just freeze the leftovers. But my leftovers are usually gone by the next day. Again, you do not need to be a chef to make this soup, the crock pot will work its magic with all of the flavorful herbs. I guarantee you will NOT be disappointed with the outcome! And you will be onvinced to never eat processed chicken noodle soup again. 

image

Homemade Chicken Noodle Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-7
 
Ingredients
  • 7-9 cups chicken stock/broth
  • 2-3 cups dry noodles - I use anything I have on hand
  • 8-10 carrots, peeled and chopped
  • 3-5 celery stalks, washed and chopped
  • 2-3 cups cooked chicken, shredded or diced
  • Salt & pepper, to taste
Instructions
  1. Bring chicken stock to a boil.
  2. Add dry noodles to stock and set the timer according to pasta package directions.
  3. When there are 5 minutes left in the cooking time, add in the chopped carrots and celery. Keep the stock boiling.
  4. When there is about 1 minute left add the cooked chicken to the stock so it can heat up thoroughly.
  5. Taste the soup and add salt and pepper as needed.
  6. Serve warm and store the leftovers in the fridge or freezer.
Notes
***USE ORGANIC INGREDIENTS WHENEVER POSSIBLE***

Leave a reply