There’s nothing better for the inevitable head colds that come with winter weather than chicken noodle soup. Chicken noodle is simple to make, and yields a lot of leftovers that taste just as good (if not better) as reheated than they do straight out of the pot. Homemade chicken soup is also much healthier than most canned soup.
For this recipe, you’ll need:
1/2 tablespoon butter
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup sliced carrots
29 oz chicken broth
29 oz can vegetable broth
3/4 cup egg noodles
1/4 pound chopped cooked chicken breast
Salt and pepper to taste
First, over medium heat, melt your butter in your standard soup pan. You’ll use this to prepare the vegetables for the soup, if they aren’t cooked, they would remain tough and hard to chew in the finished product. Cook the onion and celery in this pot with the butter until just tender.
Next, pour the broths and stir in your chicken, noodles, carrots, salt and pepper. Bring to a boil. Once the water is boiling, reduce the heat and let the soup simmer 20 minutes before serving.
Leftovers are best kept in the fridge, but must be eaten within a week at most. If you want to keep larger portions for longer, you can freeze the leftovers and then reheat them on the stove whenever you need them.