Homemade Chicken Noodle Soup
Looking for a way to use leftovers? Make your own homemade chicken noodle soup. This is an easy recipe to use left over baked chicken or rotisserie chicken.
Make sure to slice the veggies thinly so they will cook quickly and evenly. We put in 1-2 cups of chicken, depending on how much we have to use.
The recipe is going to look like it has to much liquid in it when you add the noodles. Once they noodles expand, the liquid will decrease. You will then have a hearty chicken noodle soup.
Make extras to freeze so you meals to heat up when you are busy.
If you don’t have fresh veggies, you can use a bag of frozen veggies instead to make this as well. Use what you have on hand.
1 tablespoon butter
1 teaspoon dried minced onion
4 medium carrots chopped carrots
2 stalks celery chopped finely
4 cups water
2 cans chicken stock
1-2 cup cooked chopped chicken
2 cups egg noodles
1/2 teaspoon rosemary
1/2 teaspoon dried chopped basil
1 teaspoon pepper
salt to taste
2 tablespoons cornstarch
In a large pan (we used a 5 quart pan), add the butter onion, carrots and celery.
Once this starts to bubble, add the rest of the ingredients (except cornstarch).
In a separate bowl add the cornstarch and some of the broth from the soup. Stir out any lumps and add mix into the pan of soup. Stir.
Allow to simmer for 20-25 minutes until the carrots, celery and noodles are tender.
Serve and enjoy.