Chicken Noodle Soup

Chicken noodle soup is one of those perfect meals that can make you feel all warm inside. Especially one a cold and windy day or when you’re sick. I made a big (huge) batch of chicken noodle soup a couple weeks ago. We froze half of it in individual servings. That came in really handy this past week when Hubby and I were both sick. I know some people don’t freeze their soup with the noodles in there so they don’t get all mushy, but the soup was just fine in my book. Of course, when you have strep throat, the more mushy the noodles, the better.

I doubled the recipe since all of the recipes I saw called for a 1/2 bag of noodles. It ended up making a TON of soup and it barely all fit in our big stock pot (the recipe below is for a single batch). I was a bit short on the chicken broth, but I like my soup really full of the good stuff (last week when we were sick, we ended up adding some broth to our soup since the broth is really what you’re after when you’re sick).

I used the leftovers from a butterflied, broiled chicken Hubby had made. I also threw in the veggies from under the chicken because they’re so flavorful.

One Year Ago: Kitchen Storage and Organization, Our Spice Rack, and Kitchen Renovation Before and After Pics
Two Years Ago: Banana Bars with Cream Cheese Frosting
Three Years Ago: Cake Balls, Oreo Truffles, and Peanut Butter Balls and Holiday Cupcakes

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Chicken Noodle Soup

Yield: 6-8

Ingredients:

2 Tbsp olive oil
4 carrots
3 stalks celery
1 onion
4 cloves garlic
1 Tbsp fresh chopped thyme
2 quarts chicken broth, homemade or best quality
1 bay leaf
2 cups cooked chicken meat
6 oz egg noodles
salt and fresh ground pepper to taste

Directions:

Heat oil over medium heat in a large stock pot. Add carrots and celery. Cook until just beginning to soften, about eight minutes. Add onion and cook five minutes more.

Add garlic and thyme. Cook until fragrant, about one minute.

Add all broth and bay leaf. Reduce heat to medium-low. Simmer 15 minutes.

Add noodles and chicken. Simmer 8-10 minutes more until noodles are cooked through. Add salt and pepper taste.

Recipe adapted from Chaos in the Kitchen and Apple A Day

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5 Responses to “Dirty Laundry for Dinner ? (Ropa Vieja recipe)”

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    1
    Robyn — June 29, 2008 at 2:56 pm

    I came here to read your Daring Bakers post, but was interested in this recipe. It sounds great and I have some plantains to use up, so I might try to make this soon!

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    2
    Stephanie — July 1, 2008 at 10:00 pm

    I MUST try this recipe! I have always been afraid of trying to make ropa vieja…I’m afraid it won’t taste as good as the stuff from back home.

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    3
    Jen — July 8, 2008 at 3:31 pm

    Steph – you should try it and let me know how authentic it tastes.

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    4
    laptops — January 4, 2012 at 5:50 pm

    sounds great and I have some plantains to use up.

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    5
    canciones nuevas — April 15, 2012 at 7:29 pm

    That sounds so delicious.

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