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Chicken Noodle Soup

My whole household has been sick all week. I made up this batch of homemade chicken noodle soup to soothe our throats and fill our bellies.

I had two organic chicken legs in the freezer so I defrosted and boiled them. I pulled the best bits of meat off to use for the soup. The rest of the soup was super easy to make. I used Pacific organic chick broth in a box. I find regular chicken broth too salty and low-sodium to be too bland, so I used one of each for balance. Here’s the recipe.

Chicken Noodle Soup

Ingredients:
2 chicken legs, boiled in salted water
1 32 oz. box of organic low-sodium chicken broth
1 32 oz. box of organic regular sodium chicken broth
1 cup of water
1 carrot sliced into thin rounds
2 celery stalks, sliced
2 cloves of garlic, chopped
1 cup of dried tiny pasta (I used alphabet-shaped pasta because it’s so cute)
salt, if you think it needs it

Directions:
Boil 2 chicken legs. Let cool for a few minutes. Pull off the meat to use later.

Pour both boxes of chicken broth into a large soup pot. Add 1 cup of water. Bring to a boil over medium heat. Add carrots, celery and garlic. Lower heat, cover and let cook for 15 minutes until vegetables soften. Lower heat even more to a simmer. Add chicken and cook covered for another 10 minutes. Add pasta and simmer covered for another 10 minutes.

Tips:
This is a great way to use up leftover chicken.

Don’t be tempted to use too much pasta. It doesn’t look like much when you first put it in but it blows up to twice its size.

Slice the carrots really thin. One carrot goes a long way. Too many carrots can make the soup sweet.

All of my ingredients were organic except for the pasta.

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