Chicken noodle soup is so wonderfully comforting; it’s great whether you’re home sick, it’s a chilly day, or you just need something light. We tend to make it mostly when we’ve prepped a whole chicken or turkey and we have the carcass remaining at the end.
You can take the leftover parts of a chicken or turkey and boil it in water for an hour or two, until the remaining meat falls off the bone. Once it’s done, you remove the bones and put the broth through a strainer. Return the broth to your stock pot and season with salt and pepper until it tastes how you prefer. This is a great way to eliminate any waste from a great meal!
This is also a great recipe to keep on hand for those times where you may have leftover chicken in the fridge that needs to be used up. We’ve all been guilty of prepping chicken breasts, then not going through them as quickly as intended. Cut that chicken into cubes, or shred rotisserie chicken and add it to this soup, once again eliminating any waste.
Choosing the right noodle for this soup is important as well. I prefer to use Barilla brand because I feel like it holds up better than most gluten-free brands. Especially in a warm dish like this, where you are going to re-heat, it’s important to find a noodle that doesn’t crumble immediately. The key here is to undercook the noodles when you first make the soup. If you have a brand that you’ve used and it’s held up really well, PLEASE share with us below! I love getting new brand recommendations to try, then I will update this post to include it if I feel it held up similar to the brand I have recommended already.
If you try this recipe, let me know what you think below!