Homemade Chicken Noodle Soup
The key to making killer chicken noodle soup is homemade stock. And in case you aren’t aware—it takes a little time to make homemade stock, but it is super easy! Once you do, this recipe only takes 20 minutes to make. So make a big batch and freeze some for later for busy weeknights or when you are feeling under the weather.
Servings 6 people
Ingredients
- 9 cups chicken broth
- 3 cups whole-grain noodles
- 10 carrots peeled and chopped
- 5 stalks celery washed and chopped
- 2 cups chicken cooked, shredded or diced
- salt to taste
- pepper to taste
Instructions
- Bring chicken stock to a boil.
- Add dry whole-grain noodles to stock and set the timer according to pasta package directions.
- When there are 5 minutes left in the cooking time throw in the chopped carrots and celery. Keep the stock boiling.
- When there is about 1 minute left add the cooked chicken to the stock so it can heat up thoroughly.
- Taste the soup and add salt and pepper as needed.
Serve warm and store the leftovers in the fridge or freezer. Enjoy!
Notes
Bonus: If you want to go the extra mile make and add whole-wheat matzo balls to this soup. Just make sure you boil the matzo balls in a separate pot of water and not the stock!