My Simply Sage

Chicken Noodle Soup

By Patty and Cary ~ My Simply Sage

“Some meals fill your stomach. A good bowl of homemade chicken noodle soup does a little more than that.”

Recipe Makes approx. eight servings

Ingredients

  • 8 cups Chicken Stock, homemade or box stock

  • 2 cups cream of chicken soup

  • 1 cup or 1 medium diced yellow onion

  • 1 cup diced celery

  • 1 cup diced carrot

  • 2 cups cooked chicken cut or torn into bite size pieces

  • 1 12oz package No Yoke Dumpling Noodles, I like these because they hold up when freezing soup

  • Seasoning to your taste, if using homemade stock, it will already have seasoning in it so adjust according to your preference.

Note: You can add any other diced vegetables that you like

You can also substitute canned chicken.  We’ve done it when no freshly cooked chicken is available.

The cream of chicken soup is optional, I add it for creaminess.

Instructions

  1. Heat stock to boiling

  2. Add your diced vegetables

  3. Add the cream of chicken soup

  4. Turn down to a low boil and cook until the vegetables are tender

  5. Add the noodles and cook 8-10 minutes

  6. Turn down to simmer and add the cooked chicken

  7. Cover and turn to low until ready to eat

One Pot. More Than One Meal.

This is one of our favorite reasons for making our Homemade Chicken Stock. What started as a chicken dinner—or even the remains of a store-bought rotisserie chicken—can turn into a pot of homemade stock and then into another meal entirely.

And don’t forget the freezer. We like to freeze this soup in individual portions. When somebody wants a bowl, take one out, thaw it, heat it up and lunch is ready.

Of course, you don’t have to make your own stock. Boxed stock works just fine. The point isn’t to make dinner harder. The point is to make something good without making life complicated.

Make it once. Enjoy it more than once.

Simple is not where you start, simple is where you arrive!