Chicken Noodle Soup

I absolutely LOVE soup. I could eat soup everyday if given the choice. With that being said – Chris likes soup. I’m sure he would prefer to eat it less often, but when it tastes THIS good AND he doesn’t have to do anything in the kitchen, he never complains!

Chicken noodle soup is a great way to use leftover chicken! We had a delicious rosemary garlic rub “beer can chicken” last week, but instead of beer we used apple juice! I couldn’t tell the difference at all so I am going to try different juices” beer can chicken” style and see what happens! The leftovers from that meal provided the perfect amount of delicious seasoned chicken for a hearty chicken soup that Chris and I have come to love! This is another recipe where I am quite liberal with my ingredients, I don’t measure, just eye it and see how things turn out.

Hearty Chicken Noodle Soup

  • tablespoon or so of butter
  • 1 or 2 carrots, chopped
  • 1 or 2 stalks celery, chopped
  • medium onion, diced
  • 4 cups chicken broth
  • 2 cups vegetable broth
  • seasoned chicken, chopped [the leftovers from a 4-5 pound chicken or 2 chicken breasts]
  • a few hand fulls of egg noodles
  • basil, oregano, salt & pepper to taste
  1. In a large over medium heat melt butter. Add celery and onions and cook for about 5 minutes, until soft.
  2. Add broths, chicken, carrots, noodles and spices and bring to a boil. Reduce and simmer for at least 20 minutes! The longer you let it simmer, the better it will taste but it will be ready to serve after 20!

I used my wavy slicer to cut the veggies for this soup to make it look extra fancy [for chicken noodle soup] and Chris really liked that touch. It had been sitting in the drawer, still in the packaging, so I thought I would put it to use finally and I really have to say that veggies are EVEN MORE delicious when cut with the wavy slicer 😛 You should probably go out and buy one right now 😉

Chicken Noodle Soup

Chicken Noodle Soup

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