Best Chicken Noodle Soup
Everyone should know how to make the best chicken noodle soup from a leftover chicken carcass!
Servings: 6
Calories: 245kcal
Cost: $5
Ingredients
- 1 leftover roasted chicken carcass
- a large pot of water
- 1 large onion peeled
- 3 large stalks of celery trimmed
- a handful of parsley and dill or other favorite herbs
- 3 large carrots peeled and trimmed
- salt and pepper to taste
- 8 ounces noodles
- 1 tablespoon dried herbs
Instructions
- Put the chicken in a large soup pot and fill with water. Bring to a boil on medium heat, add onion, cover and cook on low heat for 1 hour. Add the celery, herbs and carrots. Cover and cook on low heat for another 30 minutes.
- Remove pot from the heat. Cool for a few minutes. Strain the broth and remove the chicken and vegetables. Chop the chicken into small pieces, discarding the bones and skin. Skim the broth for any extra fat. Chop the carrots, celery and onion(if desired). Discard herbs.
- Pour broth in the pot and add the chicken and chopped vegetables. Add salt and pepper to taste. Cook soup on medium heat and bring the broth to a simmer. Add noodles or pasta and cook for about 10 to 15 minutes or until noodles are done. Season with more salt and pepper and dried herbs if desired.
Notes
Chicken soup can be made in advance and refrigerated or frozen. Make sure not to add noodles in advance if freezing. Soup should be defrosted and heated up then noodles added the last 10 to 15 minutes of cooking.
Nutrition
Calories: 245kcal | Carbohydrates: 34g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 76mg | Potassium: 371mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5230IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg