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Cooking From Scratch - Chicken Noodle Soup

Updated on October 24, 2007

It is a cold and rainy day in fall. The kind of day that begs to have a warm pot of soup simmering on the stove. Luckily I had made my own chicken broth earlier in the week from a roasting chicken. Homemade broth is the perfect beginning for Chicken Noodle Soup.

Chicken Noodle Soup is nutritious, filling, inexpensive and easy to make. My family loves to have this on cold winter days. Homemade soup is a great way to stretch your grocery budget too. The roasting chicken I had made a few days before was now feeding my family for the third night this week - and we still have leftover soup in the fridge and chicken salad for sandwiches.

When I purchased the chicken for $7, it did seem like a lot of money for the meat portion of a meal. Using the chicken in several different meals brings the cost per meal down tremendously. The $7 chicken has now cost us $1.75 per meal (meat portion only). I think that is a really good use of money.

How I make Chicken Noodle Soup might be different from how you end up making it, but soups are like that. Season it to your liking and add different vegetables that appeal to you, or that you have on hand. Soup is a very flexible meal.

Ingredients

1 pot of homemade chicken broth

1/4 pound of carrots, diced

1/2 a bag of frozen corn

1 lb of pasta, smaller shapes work better for soup

Seasonings

I used all the leftover chicken I had on hand. You can make this soup as meaty as you want.

Directions

Bring the broth to a boil while you are chopping your vegetables. Now is the time to add seasonings. I usually add 1/2 teaspoon of pepper and salt, 1 clove of garlic minced, and 1 teaspoon of basil. Thyme and oregano would work well as well. As for the vegetables, I add whatever I have on hand. This week I had carrots and corn. Other times I have added onions and celery. Add the vegetables to the broth and reduce to a slight boil. Chop up your chicken and add that as well. Once the vegetables are tender add the box of pasta and cook until the pasta is tender.

I serve our Chicken Noodle Soup with corn muffins. My kids beg for this meal. It is easy to throw together at the last minute, as I did last night. Dinner was on the table in 20 minutes, which was very helpful after a long day out of the house.

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    • Mark Knowles profile image

      Mark Knowles 9 years ago

      What a great recipe. I will have to add it to my collection. Thanks.

    • profile image

      middie4033 9 years ago

      yummy, thanks!

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