Homemade Chicken Noodle Soup

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This recipe has been adapted from “Quick & Easy Chicken Noodle Soup” by Allrecipes.com. Due to changes and specifications I make in ingredients and instructions, I thought it more convenient to the reader for me to write out the recipe again (with changes) rather than list changes on this site and direct the reader to the unchanged recipe on a different site. Full credit goes to Allrecipes.com for the original recipe.

There’s nothing quite so comforting as a bowl of warm, homemade chicken noodle soup on a chilly Fall day. Well, I suppose it is just as cozy all through Winter or when you have a cold too… So really what we’re saying here is that this recipe is great on many occasions!

I’ve made this quick and easy soup many, many times over the last several years. It is definitely one of my go-to’s on a cold day or when I have nothing planned and am scrambling to think of something to make. I almost always have all the ingredients on hand, so there is very little planning needed.

A few tips that make this recipe convenient and accessible at a moment’s notice:

  • I keep rotisserie chicken in the freezer in 8oz portions (I buy it in bulk at Costco and divvy it up prior to freezing so it’s ready when I need it). It doesn’t even have to be completely thawed to add it to this soup (although being frozen will increase the time the soup takes to boil).
  • Instead of keeping cartons or cans of broth on the shelf, I keep stock concentrates in the fridge (chicken, vegetable, and beef). They keep a long time and are a very convenient way to get exactly the amount of broth you need without waste (you know, like when you only need half a carton of broth and the rest sits in the fridge and goes bad). Just add water according to the package instructions. They’re generally available in the same aisle as the canned broth, but they come in little glass jars. My favorite brand is “Better Than Bouillon.”
  • Dried herbs and egg noodles keep for a long time – I try to make sure I always have some in the pantry for a rainy day.
  • I would venture to guess that most people generally have butter on hand, but if you’re not really a frequent butter user, you can freeze it! Make sure it is wrapped in an airtight freezer-safe bag so it doesn’t take on weird smells.

I hope this recipe gives you all the warm and cozy feels this Fall and Winter! It’s perfect served with a side of fresh bread from the bread maker (or handmade!) or some ready to bake biscuits from the grocery store (Trader Joe’s has awesome ones!).

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