Homemade Chicken Noodle Soup
The broth from baking a chicken (with bones) adds collagen which soothes achiness, and the bit of hot sauce helps with stuffy noses. Refer to the Baked Chicken recipe to get the chicken and broth for this recipe.
To cheat, you can use canned chicken broth (bone broth is best) + chicken bouillon + poultry seasoning + bay leaf + onion flakes + garlic powder + canned chicken + salt/pepper.
If you want to freeze this, I recommend leaving out the noodles.
Ingredients
Chicken broth from baked chicken (see recipe)
1 cup (more or less, depending on how much you want) chicken
1 can cream of chicken soup
At least 1 box of chicken broth (use as much as you need to make the desired amount of liquid for the soup (if you add too much broth and the liquid is too watered down, just add some chicken bouillon and taste until you get the flavor you want)
1/2 (or more) carrot, shredded with a potato peeler, optional
2 teaspoons onion flakes (or 1 small onion, chopped and sauteed)
1/4 (more or less) hot sauce, optional – leave this out if you’re making this for upset tummies
3/4 teaspoon (more or less) garlic powder
1/4 teaspoon (more or less) ground black pepper
1/2 teaspoon (more or less) dill weed
2 teaspoons (more or less) parsley
1 cup (more or less) uncooked spiral noodles, or whatever pasta you want
Chicken bouillon (start with 2 cubes)
1 cup (more or less, depending on how much you want) chicken
1 can cream of chicken soup
At least 1 box of chicken broth (use as much as you need to make the desired amount of liquid for the soup (if you add too much broth and the liquid is too watered down, just add some chicken bouillon and taste until you get the flavor you want)
1/2 (or more) carrot, shredded with a potato peeler, optional
2 teaspoons onion flakes (or 1 small onion, chopped and sauteed)
1/4 (more or less) hot sauce, optional – leave this out if you’re making this for upset tummies
3/4 teaspoon (more or less) garlic powder
1/4 teaspoon (more or less) ground black pepper
1/2 teaspoon (more or less) dill weed
2 teaspoons (more or less) parsley
1 cup (more or less) uncooked spiral noodles, or whatever pasta you want
Chicken bouillon (start with 2 cubes)
Bring everything (except noodles) to a simmer (on medium heat) about 5 minutes. Taste and re-season. Add noodles and turn off heat. Let soup steep until noodles are tender, about 5 minutes. Taste and re-season again.
Serve with biscuits, cornbread, crackers, or a crusty bread.