There’s something about eating chicken noodle soup that always makes me feel better. Warm and full of vegetables, if anyone has the sniffles in our family, this soup goes right on the weekly meal plan!
What I like about chicken noodle soup is that you can use leftover chicken – after you’ve oven roasted it yourself – and whatever vegetables are lurking in your refrigerator or freezer. While I’ve listed what can be added, toss in whatever you have on hand. There are no rules with soup!
Chicken Noodle Soup
If you want to make this a vegetarian soup (without chicken), it can easily be skipped. Just add more mushrooms or whatever vegetable you’d like and substitute vegetable broth for the chicken broth.
- 1 Tablespoon olive oil
- 1/2 large onion, chopped
- 1-2 sprigs of fresh thyme or 1 teaspoon dry
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1/2 pound mushrooms, sliced
- 1 cup cooked white beans ([url href=”https://gogingham.com/2013/07/how-to-cook-with-dried-beans/” target=”_blank” title=”How to Cook with Dried Beans”]follow these directions for cooking beans and freezing[/url])
- 6 cups homemade chicken broth/stock or water or vegetable stock ([url href=”https://gogingham.com/2013/04/how-to-make-chicken-broth/” target=”_blank” title=”How to Make Chicken Broth”]how to make chicken broth[/url])
- 2 cups whole wheat egg noodles
- 2 cups cooked chicken, cut into cubes (leftovers from oven roasted chicken)
- 3 cups fresh spinach (I like Earthbound Farm’s – it’s organic and pre-washed)
- 2 teaspoon soy sauce, low-sodium
- 1 teaspoon each salt and pepper
- In a large stock pot, heat olive oil and add onion and thyme.
- Sauté onion and thyme until glistening for about 5 minutes.
- Add carrots, celery, mushrooms and white beans and simmer with lid on until soft – about 10 minutes.
- Add broth or water and bring to a boil.
- Once broth is boiling, add 2 cups of whole wheat egg noodles and 2 cups of cooked chicken.
- Simmer on low with lid on until pasta is done, about 12-13 minutes.
- Once the pasta is done, toss in several handfuls of fresh spinach – about 3 cups. Stir and cook with lid off for a few minutes.
- Once spinach has wilted, add soy sauce and adjust salt and pepper and serve.
Mushrooms sliced or chopped small work in this recipe. Go with whatever you like!
- Great northern white beans or other soft white bean will work. The beans will break down in the broth and thicken the soup. (Read about using white beans as a soup thickener.)
- Using leftover chicken from roasting a chicken the night before is ideal. 2 chicken breasts cooked and diced into small pieces is another option for this recipe.
- One large carrot is about 1 cup chopped.
- This recipe makes enough for our family of 4 to enjoy for dinner – and then the kids eat it for breakfast the next day. Dinner for breakfast? Yes indeed-y.
If we double this and eat it a second night, I add more spinach on the second night to freshen it up. There’s never enough spinach!
What’s your favorite soup to make when sniffles strike?
Go Gingham related links:
Pumpkin and squash soup – it’s easy and delicious!
Lentils and pork – lentils are similar to beans but there’s no soaking
After school snacks that involve beans – and no small packages
Why I cook with dried beans – complete with money saving chart!
Vegetarian chili made with dried beans – of course!