On Friday I was talking about finally using our rotisserie spit in our oven (which is awesome) and one of the best things
about having a whole chicken like that is making a pot of soup with it afterwards. It’s not hard to do and most chicken noodle soups barely have any chicken in them at all. So don’t worry that there’s not enough meat on the bone when you get done picking over it for dinner…it’ll be plenty.

This chicken noodle soup recipe can be built upon and modified, based on what you have in the kitchen. But I believe at least 3 vegetables need to go into chicken noodle soup: onions, carrots and celery. A lot of people like parsnips and you can use whatever else you prefer. It’s your soup, after all, and you’ll be the one eating it!

I used turkey broth from last year’s turkey (I had a ton of it even after I made turkey noodle soup) and froze it…so it was certainly time to get it out of the freezer. I also like to cook the egg noodles in a pot and then add them to the bottom of the bowl, then add the soup. I find that adding them to the soup often makes them too soggy…and when you’re freezing the soup, they also get a bit funky.

If you want, you can make chicken noodle soup from a store-bought chicken that has been cooked for you; all you need to do is remove the chicken meat from the body and take off the skin. The skin and the bones are what give chicken noodle soup so much flavor and goodness.

I would have loved to take a photo of this but I was so wrapped up in eating this soup after smelling it cooking all afternoon that I completely forgot. But I froze some so hopefully I’ll remember then. I’m sure I’ll be making plenty more of it this season.

What’s your favorite fall soup?

Print Recipe
Easy and delicious chicken noodle soup
Cuisine German
Servings
Ingredients
Cuisine German
Servings
Ingredients
Instructions
  1. Bring broth and water to a simmer over medium-high heat in a large soup kettle. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer for about 10 minutes as you take care of the vegetables.
  2. Add about half the onions, carrots and celery plus all spices to chicken broth and continue to simmer for another 30 minutes. You can simmer longer if you like but the flavor should be released from the bones by then.
  3. Carefully remove the bones and skin from the pot. If any meat remains on them, set the bones aside for a few minutes to cool, remove any meat and tear it into small pieces. Add the meat to the soup and discard the bones. If vegetables have gotten mushy, remove them as well and add fresh ones to cook for another 10-30 minutes (depending on veggies used). You can also add pasta for the last 10 minutes uncooked to cook in the broth.
  4. Serve piping hot with fresh bread, crackers or just the spoon!
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