Chicken Noodle Soup

My husband is down with a cold; time for some chicken soup! There’s no canned soup in the pantry, BUT I do have a quart of frozen chicken broth leftover from my last takeout ‘chicken noodles soup’ (we always eat the noodles and have lots of extra broth), plenty of frozen chicken, a bag of egg noodles, and all the fresh veggies I need to make my own soup.

Dicing is not my favorite task. As my mom’s kitchen slave, I’ve diced more vegetables than I want to remember. Now my Chop Wizard does it for me. My sister gave me this for Christmas many years ago but it’s still one of the handiest gadgets in my kitchen!

Chicken Noodle Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

This is a great way to use up frozen leftover chicken stock, but it works just as well with a box of chicken broth from the grocery store. If using broth, add extra chicken powder to give it that chicken-y flavor you want. You will have leftover soup but without any noodles! Cooking the noodles separately and adding the soup broth to them in individual servings will ensure that your noodles will always be firm and not mushy...

Course: Main Course, Soup
Cuisine: American
Servings: 4 people
Author: WW
Chicken and Broth
  • 1 qt. chicken stock or broth
  • 1 ea. boneless skinless chicken breast thawed if using frozen
  • 1 ea. boneless skinless chicken thigh thawed if using frozen
  • 2 qt. water
  • 1 cup yellow onion diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 2 tsp. salt plus more for final taste adjustment if needed
  • 1/2 tsp. black pepper ground
  • 1/2 tsp. rubbed sage
  • 1 tsp. dried parsley
  • 1 tsp. dried chives
  • 1 ea. bay leaf
  • 1 tsp. chicken powder
  • 6 oz. egg noodles substitute rice noodles if desired
  • 4 qt. water
  1. Put leftover broth into large stockpot. Heat on lowest setting until defrosted, if frozen.

  2. Bring to a simmer and add diced veggies, chives, parsley, bay leaf, sage, salt, and pepper.

  3. Cover and cook on low while chicken cooks in second stockpot.

  4. Place thawed (or fresh) chicken in a stock pot with 2 quarts water

  5. Cook on low boil/high simmer until fully cooked; remove and let cool

  6. Skim liquid in stockpot to remove chicken protein ('scum')

  7. Chop or dice chicken and add to first stockpot.

  8. Add 1 tsp chicken powder to second stockpot. Cook at rolling boil for about 15 minutes.

  9. Transfer liquid from second stockpot to first stockpot and simmer for 30 minutes. 

  10. In the second stockpot, add 4 quarts salted water and bring to a boil.

  11. Add 4-6 oz. of noodles. Cook according to package directions.

  12. Drain noodles in colander and rinse (briefly). 

  13. Add a serving of noodles to each soup bowl and cover with soup broth.

  14. Serve with hot biscuits.

Recipe Notes
  1. Leftover soup can be frozen to use again; you will only need to cook some noodles or rice to complete the soup.
  2. Freezing in canning jars works very well. Use the size jar that will provide enough for the number of servings needed. Fill jars to within 1" of top, as the soup will expand when frozen.
  3. Double or triple the recipe and pressure can if desired. Vegetables may tend to be overly soft when pressure canned.


©2018 Warrior Woman's Kitchen

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.