Chicken Noodle Soup
Now that you have your good chicken stock, let’s put it to work on that old standby, chicken noodle soup. What says love better than homemade chicken soup? It’s warming and comforting and just delightful.
With this recipe, you’ve actually got very little to do. You built most of the soup already when you made your stock.
Ingredients:
Vegetables and chicken from making stock
1 qt of chicken stock
½ package of egg noodles
Additional canned vegetables like: green beans, peas and zucchini
First begin a pot of water to boil your egg noodles. I always boil pasta in water with some chicken base added for flavor, but you don’t need to do it for this recipe as the noodles will be in your soup.
While the water for your egg noodles is boiling, in another pot pour the chicken stock. Set the heat at medium-high to bring the soup to a boil then reduce to a simmer. Add your vegetables and chicken to the broth.
By now, the water for your noodles has probably come to a boil. Add the noodles and cook to almost al dente then, drain the excess water and set aside.
Return to your stock and add the additional vegetables. Then add your egg noodles and raise the temperature on the stock to medium high again till you get a boil then reduce to a simmer. Let simmer about 5 minutes then serve and enjoy.