Serves 4
Ingredients:
5 cups chicken stock
2-3 carrots, sliced
1 large onion, chopped
1/2 tbsp savory
Sea salt & pepper to taste
1 cup whole wheat egg noodles
10-12 oz cooked chicken, chopped
Directions:
Add stock to a medium pot along with carrots, onion, savory, salt and pepper. Bring to a boil. Cover and simmer on med-low heat for about 20 minutes. During the last 5-7 minutes of cooking time, add the egg noodles, keep covered. When done, add the cooked chicken, cover and keep on the heat another 10 minutes to heat the chicken through. Serve. Can also freeze.
Ingredients:
5 cups chicken stock
2-3 carrots, sliced
1 large onion, chopped
1/2 tbsp savory
Sea salt & pepper to taste
1 cup whole wheat egg noodles
10-12 oz cooked chicken, chopped
Directions:
Add stock to a medium pot along with carrots, onion, savory, salt and pepper. Bring to a boil. Cover and simmer on med-low heat for about 20 minutes. During the last 5-7 minutes of cooking time, add the egg noodles, keep covered. When done, add the cooked chicken, cover and keep on the heat another 10 minutes to heat the chicken through. Serve. Can also freeze.
Note: I make my own chicken stock by boiling the chicken carcass after I roast a chicken. I then freeze the stock in 1.5 cup containers. The stock is really thick and jelly-like when it cools, so when I add a 1.5 container of homemade stock to a pot for soup I also add water to thin it. For this recipe I add 3.5 cups of water so I end up with 5 cups of stock. I also do not add salt while making the stock originally, I like to add it to a recipe instead.
I also use frozen cooked chicken to save time. If you are roasting a chicken for dinner, roast 2. Then freeze the leftover meat and make stock with the carcasses.
I also use frozen cooked chicken to save time. If you are roasting a chicken for dinner, roast 2. Then freeze the leftover meat and make stock with the carcasses.