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Homemade Chicken Soup Recipe

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Make this warm and comforting soup with your chicken leftovers. The roasted chicken adds a little different and yummy flavor. Don’t be frightened by all the ingredients. You can chop a lot of it the day before you make it and just dump and add the rest.

Ingredients

Units
1 cup onions, chopped 1 cup carrots, chopped 1 cup celery, chopped 1 clove garlic, minced 2 tsp. olive oil or canola oil 1/4 cup all purpose flour 1/2 tsp. oregano 1/4 tsp. thyme 8 cups chicken broth 4 cups potatoes, peeled and cubed 1 tsp. salt (adjust to taste) 2 cups chicken, cooked and diced 2 cups wide egg noodles 1/2 cup evaporated milk

Instructions

  1. Sauté* the first 4 ingredients in oil in a large Dutch oven (big pot or pan).
  2. Stir in flour, oregano and thyme.
  3. Gradually add chicken broth, potatoes and salt.
  4. Bring to a boil.
  5. Reduce heat and cook for 15-20 minutes, until potatoes are tender.
  6. Add chicken and noodles and simmer 10 more minutes.
  7. Reduce heat and add milk. Do not boil.

Notes

*Saute means to stir and cook until tender, usually about 3-5 minutes.

You can change this recipe to suit your taste:

  • Add other veggies like peas, corn or broccoli.
  • You can leave out the potatoes or substitute them with something like sweet potatoes or squash.
  • You can leave out the milk (but the milk makes a nice creamy soup) and/or add more or less broth.
  • You can also adjust the spices, for example you might add a little Tabasco sauce to give it a little kick.

Find it online: https://www.livingonadime.com/roast-chicken-leftovers-recipes/