I’m really into not wasting things right now. We had roasted chicken on Saturday night so naturally I wanted to turn it into chicken soup the next day. It was the weekend, and I’m way more ambitious on Saturday and Sunday. I showed you yesterday how to make your own chicken stock from a roasted carcass. So now, let’s make some soup.
I based this recipe off of The Pioneer Woman’s Homemade Chicken and Noodles, but it has some changes. I followed her recipe outright a few months ago, and there wasn’t enough flavor. I really did love her changing it up with the egg noodles though. I really wanted to make this extra special so I found these Mrs. Miller’s Egg Noodles at Healthy Living Market. They were super thick and delicious, and were much heartier than your normal supermarket egg noodles. I also really liked that there were very few ingredients in them (flour, eggs, water).
Some notes on this recipe: I feel like I say this a ton, but add whatever you have on hand. If you have some extra veggies in the refrigerator, add what you feel like having. I would’ve loved a couple tablespoons of fresh dill in this, but I didn’t have any, and it was delicious just like this. Get creative and tailor it to how you want it!
Read on for the recipe.
- 3 tbsp. olive oil
- 1 large onion, diced
- 4 large carrots, peeled and diced
- 3 celery stalks, diced
- 3-4 cups chopped chicken (I used leftover dark meat from last night's roasted chicken)
- salt and pepper
- 1 tsp. tumeric
- 1/2 tsp. ground thyme
- 1/2 tsp. dried oregano
- 1 tsp. dried parsley
- 8 cups chicken stock (preferably homemade)
- 16 oz. wide egg noodles (I used Mrs. Miller's)
- Saute the onion, carrot and celery in the olive oil on medium in a large soup pot or Dutch oven. Let the vegetables start to soften (about 12 minutes) and season with salt and pepper.
- Add the chopped chicken and spices and stir for a few more minutes.
- Add all of the chicken broth and bring the whole thing to a boil.
- Once its at a boil, reduce the heat to medium low and cover the soup. Let it simmer for as long as you have. Mine simmered for a little over an hour. (The more time you have to simmer the better it gets!)
- When you're ready to eat the soup, uncover the pot, add the egg noodles and let them cook for about 12 minutes. If the soup gets too thick, you can always add more chicken stock. Serve once the noodles are cooked to your liking.
- This makes a ton of soup. We had plenty for large leftovers for the whole family the following day.