Homemade Chicken Noodle Soup
With the holidays coming soon, we are all looking forward to family gatherings and work parties, which means we’re also looking forward to leftovers! Turkey, chicken, duck, goose, so many wonderful fowl flavors (ha!) will be gracing our palettes—and with them? Cold viruses!
Homemade chicken noodle soup and creamy potato soup are my favorites when I’m feeling under the weather, and as our family just got over a cold (preschool is putting my oldest through the wringer), I thought it would be an appropriate time to given y’all my version of the “poor (wo)man’s medicine.”
This recipe is for leftover poultry that has been pre-cooked (like from my perfect baked chicken recipe) but if you don’t have leftovers, simply pre-bake some poultry as in the mention recipe, or boil the raw chicken for up to an hour (until it’s falling off the bone) before adding the rest of the ingredients.
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- Pre-cooked bird (I like doing chicken quarters for the dark meat and less bones to pick through)
- Reserved chicken stock from precooking cooking
- 1 quart veggie broth
- Olive oil
- 1 medium onion (I like yellow ones in this recipe, but whatever you have is fine)
- 3 cloves garlic
- 4 celery stalks
- 5 carrots
- Bechtle Egg Spaetzle (German Egg Noodles)
- Cast Iron Dutch Oven (adds a pump of iron to the meal without being metallic in flavor)
- 1 zucchini or yellow squash
- Italian seasoning (or a combination of basil, rosemary, oregano fresh or dried)
- Fresh parsley
- Salt and pepper to taste
Homemade a Chicken Noodle Soup
- Drizzle some olive oil in your preheated Dutch oven (medium on my stove)
- Add your onion and garlic. Saute until translucent, then add the rest of the chopped veggies (hold back your herbs). Saute for 5-7 minutes.
- Add liquids, all seasonings, but fresh parsley, and precooked chicken.
- Heat through and simmer for 20-30 minutes (until carrots are al denté)
- Add egg noodles and simmer for 10 more minutes.
- Add chopped fresh parsley and simmer for 5 more minutes.
- Salt and pepper to taste.
- Serve with Rustic White Bread.
I hope this recipe makes you feel a little better this cold and flu season (and helps stretch you holiday leftovers)! What do you make with leftovers? What’s your favorite home remedy for colds?
If you liked this recipe, feel free to pin it or follow my “Soup” board on Pinterest!