I made this homemade chicken noodle soup yesterday and it was gobbled up by both of my girls. They also requested a bowl of soup as a snack which was pretty impressive considering they could choose from a variety of fruit we had on hand.
Adding alphabet noodles in place of regular soup noodles makes it fun and great for kids heading back to school. For this recipe, I used carrots and celery from our garden, but frozen vegetables can also be used.
- 1 Rotisserie Chicken
- Chicken broth or cubes
- 16 cups water
- 1 tbsp Basil
- 1 1/2 tbsp Chives
- 2 Bay Leaves
- 2 tsp Parsley flakes
- 2 cups Soup Noodles
- 1 cup Carrots
- 1 cup Peas
- 1/2 cup Celery
- Remove the meat from the chicken, cube it, and set aside for later (do not use the skin, you can throw that away).
- Put the water, chicken bone, chicken broth cubes, basil, chives, bay leaves, and parsley in a pot and bring to a boil.
- Remove all of the bones and bay leaves and discard.
- You may need to add in 1-2 cups of water here if there is a lot of evaporation, or the soup tastes too strong (I added two cups).
- Turn down to a soft boil and cook for one hour.
- Add in the cubed chicken, soup noodles, carrots, peas, and celery and cook for 12 minutes, then serve.
- I used a herb rotisserie chicken instead of a barbecued flavour. The herbs went well with the soup.
- Add the chicken stock cubes slowly while the bones are cooking for the hour so you don't over do it.
Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.