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.
Today’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 3PM on Saturday, and I’m still in my pajamas. Hallelujah!
So, homemade chicken noodle soup it is.
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.
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…