When you have some leftover chicken…

You make Chicken Noodle Soup!

I have to admit that I usually use prepared chicken broth from a can or box. In other words, someone else does the work. But I have recently decided that I must be brave and try making my own. So this morning, I grabbed the leftover roast chicken and allowed my slow cooker to transform it and some veggies into a lovely broth that, a few minutes ago, became Chicken Noodle Soup.

Chicken Noodle Soup
At least half a leftover roast chicken or a pound of chicken of your choice.
1 cup chopped carrots
1 cup chopped celery
1/2 chopped onion
1/2 cup chopped leeks (optional, but I had some so I added them)
Salt to taste
Pepper to taste
Poultry seasoning to taste (poultry seasoning is parsley, sage, thyme, rosemary and marjoram)

Place the chicken in a slow cooker (4 quarts) and cover completely with water (at least 2/3rds full if you are using chicken pieces like thighs or breasts.

Add chopped vegetables and cook on low for 8-10 hours. Since this only takes about 20 minutes to do, you can easily squeeze it into your morning routine.

After the chicken has been simmering for the 8-10 hours, you will need to fish out the chicken and remove the bones. Grab a big bowl and carefully remove the meat from the bones and put it back in the soup. Give it a taste, too. You will probably want to add more salt and pepper.

Some people add noodles directly to the slow cooker. This has never worked for me. I cook them separately. I use wide egg noodles. The choice is yours. Cook the noodles according to the directions on the package and drain them and then add them to the soup.

The broth is very light. You can taste the leeks and carrots which gives it a fresh, healthy flavor. Some people add chicken bouillon cubes to their homemade broth. Personally, I think that’s cheating.

The timing on this soup was pretty perfect since I now have one kid down with some heinous virus that has been circulating his school.


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