Chicken Noodle Soup, Maybe even for your soul?

This alone smells wonderful.
This alone smells wonderful. | Source

Let's pull out your Chicken stock and make soup.

A great way to save money is to use every part of the animal that you are cooking up for meals. I mean why buy a can of chicken stock for $2-5 per can when you can make it with your left overs? And if you read the last hub I published you already have your stock.

Pull your stock out of the fridge and pour it into a large soup pot (one that will hold about 3 gallons of water.) Take out your big container of left over chicken. Add about 2 cups of leftover chicken to your stock and place on stove with medium high heat.

Did the homemade Chicken Soup warm your soul?

Cast your vote for Chicken Soup
  • 1 gallon chicken stock, fresh
  • 2 cups leftover chicken
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 cup diced onion
  • 8 oz frozen mixed vegetables
  • 16 oz leftover vegetables, (from roasted chicken recipe)
  • 12 oz bag of egg noodles
  • 1 gallon water
  • 2 TBSP butter
These 3 ingredients are a wonderful base to just about any soup or dish.
These 3 ingredients are a wonderful base to just about any soup or dish. | Source
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Add celery, carrots, onions, and 2 tablespoons of butter to a pan and sweat them.
Add celery, carrots, onions, and 2 tablespoons of butter to a pan and sweat them. | Source

Sweating the Mirepoix

This allows for the vegetables to release an appetizing aroma and starts the cooking process so that the carrots will not be crunchy when your soup is done. After the vegetables are sweated pour them directly into your chicken stock. Allow to boil for about five minutes.

Adding the rest

Allow them 5 minutes to boil. After 5 minutes add your leftover vegetables to the broth. Next pour in 1 gallon of water and let boil.
Allow them 5 minutes to boil. After 5 minutes add your leftover vegetables to the broth. Next pour in 1 gallon of water and let boil. | Source
Once the mixture has been boiling add your egg noodles. Let the pot boil, adding salt, pepper, and Italian seasoning to taste.
Once the mixture has been boiling add your egg noodles. Let the pot boil, adding salt, pepper, and Italian seasoning to taste. | Source

Chicken Soup

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: serves 32 people 8 oz of soup.

Serving.

Let it cool once everything is soft. Sometimes the best thing to do is to use an 8 oz ladle and dip out your bowls to all allow for your soup to cool before serving to family. In my family we eat 8 ounces of soup and freeze the rest for future meals or even sides to meals. Really stretching the money this way.

Finished Product

It smells, looks, and tastes great!
It smells, looks, and tastes great! | Source

Chicken Soup Nutritional Information

Nutrition Facts
Serving size: 8 oz
Calories 116
Calories from Fat36
% Daily Value *
Fat 4 g6%
Saturated fat 1 g5%
Unsaturated fat 0 g
Carbohydrates 10 g3%
Sugar 5 g
Fiber 2 g8%
Protein 11 g22%
Cholesterol 18 mg6%
Sodium 135 mg6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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