Chicken Noodle Soup

With all of the flu and stomach virus stuff going around this year, I was in the mood to make chicken noodle soup. Hopefully it helps stave off any germs for us! I also decided to have fun using a chicken in multiple ways–to make chicken broth, in a soup, and just as roasted chicken. So, this all starts with making roast chicken, then using that to help make chicken broth, and now we have what we need to make a soup!

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You can top it with Parmesan cheese, if desired.

Hopefully you saved some leftover chicken meat (the breast meat works really well here so that it stays moist in the soup) and shredded it. If not, you can cook some chicken and add it in, or buy a rotisserie chicken and use it. You will also want some vegetables, noodles (I love using egg noodles), and the chicken broth (homemade or not).

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Directions for Chicken Noodle Soup

  • 2 quarts chicken broth
  • 2-3 cups shredded (cooked) chicken
  • Salt/Pepper
  • 3-4 carrots, diced
  • 3 stalks celery, diced
  • 1/2 a medium onion, diced
  • Olive oil
  • 1 teaspoon minced garlic
  • 8-12 ounces dried noodles (your choice)
  • 4 cups baby spinach

Add some olive oil to the bottom of a large saucepan. Saute the carrots, celery, and onion for a few minutes until softened.

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Stir in the garlic, and pinches of salt and pepper. After 30 seconds, add the chicken broth and bring to a boil.

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Once it reaches a boil, add the pasta and cook according to the package directions.

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Add the chicken with a couple minutes left for the pasta. At the end, add the spinach.

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Serve when the spinach is cooked.

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Directions for Chicken Noodle Soup (without pictures)

  • 2 quarts chicken broth
  • 2-3 cups shredded (cooked) chicken
  • Salt/Pepper
  • 3-4 carrots, diced
  • 3 stalks celery, diced
  • 1/2 a medium onion, diced
  • Olive oil
  • 1 teaspoon minced garlic
  • 8-12 ounces dried noodles (your choice)
  • 4 cups baby spinach

Add some olive oil to the bottom of a large saucepan. Saute the carrots, celery, and onion for a few minutes until softened. Stir in the garlic, and pinches of salt and pepper. After 30 seconds, add the chicken broth and bring to a boil. Once it reaches a boil, add the pasta and cook according to the package directions. Add the chicken with a couple minutes left for the pasta. At the end, add the spinach. Serve when the spinach is cooked.

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