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I love to cook and the other day I made soup all on my own. I even picked some green onions from my back yard and put them in it. It was really good!
Nothing welcomes Fall weather like a pot of homemade soup. This recipe for Old Fashioned Chicken Noodle Soup is a family favorite. It is so simple and it's even better the next day when all the flavors have blended in!
Total Time: 2 hours
Yield: 6-8 cups
Source: My grandmother saved leftover chicken pieces and used them to create her stock. Saves money and makes it so rich and delicious.
You can use any chicken parts, but dark meat makes a richer stock
Can be refrigerated for several days.
It's quick and easy.
Here is an easy chicken noodle soup that can be made with ingredients from the pantry, freezer or leftovers from the last party.
This is a wonderful, filling and inexpensive meal. It serves four people.
Creamy chicken soup with lots of chicken and noodles and quick to make. During the winter my family asks for this almost weekly.
Summer time hasn't actually ended yet but rainy season is starting to show up. Here's a chilly afternoon just a perfect cold weather for the dinner I'm going to prepare.
Cover chicken with water; add salt and pepper. Boil until done, about 1 hour. Remove chicken from liquid, cut meat off bones. More water may be added.
Cook chicken in roasting pan with water. Keep chicken broth after chicken is cooled Cut up chicken in the broth, add 1 onion, 2-3 cans of corn or 1- 1lb bag of frozen corn, add condensed cream of chicken soup.
Heat broth, pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil. Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.
In pot, heat oil over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, until softened, 3-5 minutes. Add broth; bring to a boil. Add chicken; reduce heat to low...
There is nothing more comforting than a hot bowl of soup on a cold winters day. I guess that is why January is National Soup Month.
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This easy slow cooker recipe tastes great on a cold winter's day and is easy to throw together. This is page has a recipe for making crock pot chicken noodle soup.
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I am looking for an easy, but tasty home made soup recipe. I'm roasting a chicken and would like to use the leftovers for soup. I also have a ton of carrots and celery from my garden, a big bag of egg noodles, and a few cans of chicken broth that are about to expire. I'd like to make a big batch that I can freeze in Ziploc bags for later use. Thanks for your time.
By Sue from Golden Valley, MN
Roasted chicken is great. I make a chicken soup that is awesome according to my son-in-law. I am not going to give exact amounts - I find that with soup taste rules and if I like a specific veggie flavor then I use more of that. Also, since you are using an already cooked chicken I would not add salt and pepper til the very end.
Place the bones and chicken broth in a pan (cast iron always preferred) and bring to a boil. Turn heat down and simmer for about 1/2 hour. Remove the bones.
Chop your veggies. Here is where individual taste really matters. This is how my taste buds would do it:
Chop equal amounts of celery and carrots (if your family doesn't like to eat celery, chop it big so after it cooks you can remove it). Chop half as many onions.
Cut your chicken in to 'big bite' pieces since it is already cooked and if cooked again can become stringy (I repeat this later as I loath stringy chicken). To your enhanced broth add your celery and simmer for about 10 minutes. Then add the Carrots and simmer for about 10 minutes. Then add the onions - half at a time, tasting to determine how many you want to add.
After the veggie flavors have married,bring broth back to a boil and add the noodles. (If you are not going to eat it immediately, cook al dente, so the noodles don't get mushy - yuck - in the reheating). Cook noodles.
Turn the heat down and add the chicken to heat through. I find that if I cook the already cooked chicken it becomes stringy. Salt and pepper to taste. Serve with cornbread cooked in a cast iron skillet or buttermilk biscuits.
You have exactly everything you need! Just put it all together and season with salt and pepper to taste, you can't go wrong! But here are a few tips:
I make my own egg noodles, better and more hearty and more thrifty, if more work. I put one or two eggs in the food processor, about a half teaspoon of salt, and then while it's running add plain flour until you get a stiff dough. Should only take a few seconds in the processor. Then flour a board and rolll out thin with a rolling pin, dusting with more flour as needed, then cut the noodles with a pizza cutter. The rougher and irregular they cut, the better! Simple! Frozen egg noodles or homemade will take a lot longer to get tender in the simmering soup than store-bought dry ones from a package.
If you don't want the veggies to get too tender in the final soup, first simmer the broth with a whole carrot and couple whole celery stalks for a half hour to flavor the broth. Then remove those and put your soup size pieces of carrot and celery into the simmering broth about 20 mins. before serving or until they're as tender as you like.
I make MY soup with whole raw chicken pieces, thinking the bones flavor the broth better. Thighs work fine, simmered until cooked-through with whole carrot and celery, and maybe onion, which are all removed. Let the chicken cool and then dice it up as big or small as you want for the final soup and add it back in when the noodles are done and just before serving.
Whatever recipe you follow my main tip is odd but it makes it so good! 1 tablespoon sugar added to soup. Trust me I never thought that would make such a difference but it does and it is the best soup ever. Good luck and enjoy.
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This is a nice way to use up leftover chicken or turkey but I often make this soup without them and just double the corn and celery. ;-)
Place broth, bouillon, minced onions, corn, celery, pepper in a medium saucepan and bring to a boil over medium high heat. Stir in the noodles and turkey or chicken, reduce heat to medium and cook for 10 minutes.
By Ann from Richland, WA
By Robin from Washington, IA
The best chicken soup starts with a broth that starts with chicken bones. Boil chicken with any veggies, seasonings you prefer. Strip chicken off of bones, throw bones back in broth, add a couple T. apple cider vinegar (w/ the mother) and simmer for 24 hrs, adding water as needed. This will turn your broth into a deep rich mineral broth. You can then add your chicken after dicing, chopping into pieces. Put in fridge to cool if you want to remove the fat. The prior poster was right about the frozen egg noodles from Reames. Better than homemade. (08/01/2008)
Homemade Chicken soup
In a medium saucepan over medium-high heat, bring the chicken broth to a boil. Add the carrots, onion, garlic and celery salt.
Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes, but don't bring to a boil. Here's the reason: If you allow the soup to come to a full boil, the chicken will become tough and dried out.
Carefully remove the chicken breast, cut it into chunks and return to the pot. Sir in the cilantro or fresh dill to taste.
Being Jewish, I ate a lot of chicken soup growing up. Start with a whole chicken, 1 onion whole but peeled, celery tops and all about 3-4 stalks and a couple of carrots. Fill a large pot, at least 6 qts with water and cook for 3-5 hrs, skimming foam as it arises. Strain and refrigerate the broth, and the next day remove all the fat that has risen to the top. (Mom didn't do this, but I do!) Season broth to taste with salt and pepper. I bone the chicken and then add it in, as well as fresh veggies of choice. (The flavor and nutrition is pretty much cooked out of the ones used to make the broth) Usually I add in some sliced or diced or julienned carrots and a little sliced celery, and maybe some parsley. Noodles are cooked separately as they will get mushy if left in the soup. Once the skimming is done, this is easy and just will cook unattended on low-yummy-Jewish penicillin as we say! (08/01/2008)
Noodles can be home made or buy your favorite type I find they all work well. Once noodles and celery is tender it is ready to can or eat.
I make this in a 2 gallon pot on top of the stove and then put into jars. (08/01/2008)
The day before I plan to make the soup, I put a whole chicken in a stock pot, cover with water, and add salt and celery seed. When chicken is cooked, remove chicken from broth. Put broth in a bowl in the refrigerator overnight. The next day, remove the hardened fat. Put broth into pot and heat. In frying pan, saute lots of onion, celery and carrots. Add to broth, along with a few red pepper flakes, chicken bouillon, salt, pepper and garlic. Cut chicken in small pieces and add to soup when vegetables are about done. (This is probably more chicken than you want in the soup, so use some of it in another recipe.) Add noodles; cook until done. (08/01/2008)
This is how I make my chicken soup. Buy a can of Knorr Won Ton Soup Mix. It is a dry mix and you use 1 tsp to 1 cup of water. Add what ever vegetables you like, I use chopped up celery, onion & carrots. Add the chicken, leftovers or fry up a chicken breast and cut into small cubes. Put in large pot on stove bring slowly to a soft boil, then turn to low and let sit till you are ready to eat. Just before you are ready to eat @ 15-20 min throw in some egg noodles. That's it fast, easy and great taste.
By LEONA LABINE
Chicken noodle soup made with homemade noodles.
Combine. Roll out real thin and cut into strips. Then lay on towel to dry. Let dry approximately 1 hour. Bring water to boil, boil until tender.
Bake 1 whole chicken, saving the juices. After done, let chicken cool and remove meat from chicken, cutting into bite-size pieces. Add desired amount of water to remaining chicken broth. Add noodles, chicken, celery and carrots. If desired, you may make dumplings and add to soup. (08/02/2008)
By connie w
If you are going to can this don't add the noodles until reheating as the noodles would go to much during the canning. Also please use a pressure canner to can this, as a water bath canner would not work. (08/09/2008)
By donald Weiser
Many of the posters shared recipes that sound very delicious. I hate to be a downer, but I think some of the posters may not have read your question carefully where you specifically said that you wanted to can the soup. Just because a recipe is delicious does not mean that it is suitable for canning. Some of the ingredients in the recipes (such as cream) should not be used in canning. Also, unless you know exactly the pounds of pressure for a specific recipe and a specific length of time, I suggest you stick with recipes suggested by your county extension service which are proven to be safe. Unless you are a chemist and know the specific pH of the recipe, you can't know for sure it is a safe recipe to can. If these recipes sound delicious (and several of them do sound delicious), my recommendation would be to freeze the soup, possibly even in canning jars if you wish. Also, consider adding the noodles when you are heating the soup to serve to your family rather than prior to canning or freezing. (08/09/2008)
By Tina Siegl