Chicken Noodle Soup

“Of soup and love, the first is the best" 

an old Spanish proverb

In our household we prefer the chicken breasts. So when I cook a full chicken, we eat the breasts and use the rest of the chicken for soup. It is a great way to fully use all of the chicken and the soup makes an excellent lunch. Feel free to just use the remainder of the chicken or the whole chicken in the soup.

Chicken Noodle Soup

1 medium sized fully cooked chicken 

4 carrots

4 celery stalks

1 onion

2 pouches of chicken broth powder

salt and pepper

1 cup spaghetti (or substitute your favourite noodles)

Water

1. Clean and peel the vegetables. 

2. Use the Quick Chef Pro to cut the vegetables into small pieces. Carrots are harder than the onion and celery, so chop them separately. 

3. Use a big Stockpot and place the chicken and vegetables inside, add water until just covered. 

4. Sprinkle the broth powder over top and season with salt and pepper.

Chicken Soup with Vegetables and Chicken 

5. Simmer on medium for 2 hours until the meat falls of the bones. 

6. Use a colander and separate the chicken and vegetables from the water/broth. 

7. Make sure all the meat is off the chicken and placed back into the water/broth. 

8. Discard the chicken carcass and vegetables. 

9. Place the broth and chicken pieces back on the stovetop, add the noodles and simmer for another 30 minutes. 

10. Test the noodles to ensure that they are fully cooked. Simmer for longer if needed. 


11. Store the soup in Vent and Serve containers for easy reheat. 

TIP: 

Soup can be frozen in Freezer Mates for up to 4 months or stored in the fridge for a week. Use the Vent and Serve containers for easy reheat. 

Ensure that your produce stays fresh for longer with the Fridge Smart Series. I stored celery for a month and it still cracked when I broke it in half! 

Enjoy the soup and add a comment on your favourite variation or added spice!