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…
- 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
- ½ teaspoon black pepper
- 1 tablespoon dried parsley
- ½ 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!
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