Homemade Chicken Noodle Soup
Make this warm and comforting homemade chicken noodle soup with your chicken leftovers. The roasted chicken adds a little different and yummy flavor. Don’t be frightened by all the ingredients. You can chop a lot of it the day before you make it and just dump and add the rest.
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Ingredients
- 1 cup carrots chopped
- 1 cup onions chopped
- 1 cup celery chopped
- 1 clove garlic minced
- 2 tsp. olive oil or canola oil
- ¼ cup flour
- ½ tsp. oregano
- ¼ tsp. thyme
- 8 cups chicken broth
- 4 cups potatoes peeled and cubed
- 1 tsp. salt adjust to taste
- 2 cups chicken cooked and diced
- 2 cups wide egg noodles
- ½ cup evaporated milk
Instructions
- Sauté the first 4 ingredients in oil in a large Dutch oven (big pot or pan). Stir in flour, oregano and thyme. Gradually add chicken broth, potatoes and salt. Bring to a boil, reduce heat and cook for 15-20 minutes, until potatoes are tender. Add chicken and noodles and simmer 10 more minutes. Reduce heat and add milk. Do not boil.
- You can change this homemade chicken noodle soup recipe to suit your taste. Add other veggies like peas, corn or broccoli. You can leave out the potatoes or substitute them with something like sweet potatoes or squash. You can leave out the milk (but the milk makes a nice creamy soup) and/or add more or less broth. You can also adjust the spices, for example you might add a little Tabasco sauce to give it a little kick.
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