Today I am taking a rare sick day from work. What better way to feel better than eating some chicken noodle soup? Unfortunately, I don’t have any already made and I’ll be damned if I change out of my pajamas to go out into the cold to get some, so I’m fashioning an easy chicken noodle soup from things I already have.
I just explored my freezer, which is always like a fun treasure hunt, and I happened to find some homemade chicken stock and some chicken I put in there months ago. Hooray! Things are looking up!
First, I’m defrosting the stock in a pot over the stove. I hate microwaving things in plastic, so to get it out of the container, I usually just run hot water on the outside of the container. This thaws it enough so you can pop it out of the container and into the pot. It’s a pretty awesome trick.
In terms of the chicken- some of it is cooked, and some of it isn’t. As soon as the stock thawed and came to a boil, I poached the raw chicken in the liquid. When it is cooked through (after about 10 minutes), I’ll take it out, chopped it up with the other already cooked chicken, and throw it back into the pot.
Now to the pantry. What kinds of noodle options do I have? Brown rice, whole-wheat orzo, and whole-wheat spaghetti. Now, when I’m sick, is the time I really really want some plain old enriched white pasta or egg noodles. Siggghhh. Spaghetti it is. I’ll break it up into little pieces so it’s like the canned Campbell’s chicken noodle soup.
After breaking up some spaghetti and throwing it in, I also added some grated carrots, some lemon juice (vitamin C!), and some dill I had in my freezer (see post about freezing fresh herbs). I supposed you could use parsley, or just leave out, if you want, but I loveee lemon and dill together. I seasoned with salt and pepper, waited for the noodles to cook, and viola! Delicious chicken noodle soup to cure my illness.
I apologize for the lack of consistent tense in this post. I’m sick, after all. Or was. Or will be.
Note: this soup (and most soups) are great make-ahead or freezer meals. Make a big pot of this and eat it for lunch all week, or freeze half of it for a meal some other time!Print
Easy Chicken Noodle Soup
Quick and easy chicken noodle soup
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 2-4
- 6 cups chicken broth
- Some chicken, approx. 1 full breast, or the equivalent amount in any other cut, cooked or uncooked (please be more vague, Elizabeth)
- 4 oz. noodles (I used whole wheat spaghetti, broken into small pieces)
- 1 large peeled grated carrot
- juice of 1 lemon
- 1 tablespoon fresh dill
- salt and pepper to taste
- Bring chicken broth to a boil.
- If chicken is uncooked, poach in stock, remove after 10-15 minutes, chop, and add back to pot. If it is already cooked, chop and add to pot.
- Add noodles, grated carrot, lemon juice, and dill.
- If you think there is too little liquid, add a little more stock or some water.
- Season with salt and pepper.
- Serve when noodles are cooked, after about 8 minutes.
You can make this ahead or freeze the leftovers in an airtight container for up to 6 months.