I don’t know about your household, by mine has been full of sick germs lately. Thank goodness for this homemade chicken soup or I think a few of us would have gone hungry! And lucky for me, I happen to keep most of these ingredients on hand so it was easy to make this when we needed it. I start with a whole chicken that I throw in the crock pot*, you can read that recipe here. But a rotisserie chicken or any chopped up cooked chicken you have in the house will do.
*I like to cook a chicken like this on the weekend, pull off all the meat and seperate it into containers to be used for things like soups, salads, thrown into stirfry’s or just heated up and mixed into rice and chopped veggies for quick meals throughout the week. For this recipe I used about 2 cups of chicken stright off the bird and then i divied the rest of it and saved it for another day.
What you need:
- 2 cups chopped cooked chicken
- 2-3 TBS unsalted butter
- 1 cup peeled and chopped carrot
- 1 large onion (diced)
- 2-3 stalks celery (diced) **
- 4-6 Cups of chicken stock
- 3 cups uncooked egg noodles
- chili powder, Thyme, garlic powder, salt & pepper to taste
**I did not have celery so its not in the pictures but feel free to add it to yours for a little extra flavor
Here’s what you do:
Get all your veggies and spices ready
In a nice sized stock pot, melt your butter
Add the onions,carrots and celery (if you are more prepared than me!) into the melted butter and heat through until soft.
Add in your spices. We like things with a kick around here so I used about a little more than a teaspoon of chili powder, about 1/2 tsp of thyme (rub this between your fingers to release the flavor before throwing it in, and then I added about 1 TBS of garlic powder and then just an even coat of kosher salt and a few turns of the fresh ground pepper and mix well.
Add in about 1 cup of the stock and mis well to deglaze the pan and mix the spices well and let cook for a few minutes (~5) to allow the flavors to develop.
Now its time to add in the chicken, the remainder of the stock or broth and stir it all together
Turn the heat down low, cover and let cook together for at least 30 minutes but up to an hour. The longer it cooks together the more rich the flovors will become.
Once the soup has melded together and warmed all the way through and your house is full of that delicious smell it’s time to add the noodles.
Stir them in and cover and cook for about 10-15 more minutes (or follow the directions on your pasta package).
Serve, enjoy, and save the leftovers for an amazing lunch tomorrow.