It’s soup season! Is there anything more comforting than a warm, savory bowl of homemade chicken noodle soup?
I have about twenty cups of chicken stock stored in my freezer after a few times of making my whole chicken in the slow cooker recipe, followed by overnight slow cooker chicken stock (psssst… click here for my Instant Pot Chicken Stock).
T W E N T Y CUPS!
(That’s a lot of chicken stock.)
It’s come in handy to have twenty cups of chicken stock in the freezer — there’s no need to buy chicken broth anymore or keep cans stocked in my pantry.
It takes mere minutes to thaw out one of my two-cup-portioned bags (frozen flat so they stack easily in the freezer), which means I don’t even need the foresight to set something out the night before.
Shew! I’m horrible at that.
Which means days like today, when on a whim it seems like a wonderful day to make homemade chicken noodle soup, it’s simple. It’s a little overcast, the kids (and my husband) have the sniffles and other than a trip to the grocery store at some point, there are no plans this weekend.
In fact, it’s 3 p.m. on Saturday, and I’m still in my pajamas. Hallelujah!
So, homemade chicken noodle soup it is.
With my slow cooker commandeered for homemade applesauce all day, I used my second favorite slow cooking device: the Dutch oven.
I cooked this soup with the frozen homemade chicken stock and a chicken quarter I braised beforehand in the Dutch oven, but it could easily be made extra simple by substituting a store-bought chicken stock or broth and a rotisserie chicken for the meat.
HOWEVER, I think the reason this soup tastes SO good in such a short amount of time, is because of my homemade chicken stock.
The layers of flavor that develop overnight when I make chicken stock in the slow cooker are unmatched by anything in a can.
Having said that, if you choose to forgo the homemade stock (which is perfectly fine), you may want to let the soup simmer for forty-five minutes to an hour before adding the pasta and finishing it up.
Lemme tell ya, I might be more excited for the leftovers than anything!
This kinda food gets better and better the longer it sits…
- 6 cups chicken stock
- 2 cups cubed cooked chicken
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 6 small mushrooms, diced
- 1 garlic clove, grated
- 1 tablespoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried parsley
- 1/2 pound dry linguine, broken into 2" pieces
- Saute the carrots, onion, mushroom and garlic in the olive oil over medium heat in a Dutch oven. Once the onion is translucent (about 3-4 minutes), add the chicken, parsley, salt and pepper. Continue to saute the chicken and veggies for another minute.
- Pour the chicken stock in all at once and bring the mixture to a boil. Add the linguine, reduce the heat to keep the liquid at a boil, and continue cooking the soup at least 11 minutes so the pasta is done.
- At this point, you can serve the soup as-is, or you can reduce the heat to low and keep it covered until you're ready to eat later. If you wait, the pasta will get softer (maybe even a little mushy), but in soup that's not so bothersome - at least that's what my family thinks!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 302Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 1444mgCarbohydrates: 24gFiber: 2gSugar: 6gProtein: 20g