Monday, June 8, 2009

Chicken Noodle Soup

Let's face it, the economy sucks and we're all trying to find ways to pinch those pennies and make things stretch as much as possible. Yesterday's meal not only dirtied practically every dish I own, it also called for three quarts of chicken stock or broth, which would have been wasted as it was only used for boiling the spaetzle. Rather than let it go to waste, I made it into another recipe.

Chicken Noodle Soup


3 quarts chicken stock
2 chicken breasts, diced
1 can sliced carrots
2.5 cups egg noodles, raw
2 stalks celery, chopped
3 bay leaves
2 TBSP fresh parsley, chopped
3 cups water
1 TBSP heavy whipping cream
desired seasonings


In a large pot, bring chicken stock and water to a boil and add the bay leaves. Season chicken with desired seasonings and add to the pot, cook till done. Add carrots and celery, allow to slowly boil for another 5 minutes. Add noodles, cook covered until they are tender. Add whipping cream. Serve hot.

Chicken Noodle Soup

Verdict: I have never made chicken noodle soup before that was not condensed! This was very easy to make and was delicious! If you don't have leftover stock on hand, you can buy it already made, or buy broth and season it up! Two thumbs up!


  1. I absolutely LURVE homemade chicken noodle soup

  2. I just made a pot this week. My husband and daughter both had bad colds. I added lots of garlic and some onion to mine, as well as a few red pepper flakes for a bit of bite.