What do you do when you have lots of homemade chicken broth? Well, you make homemade chicken soup of course!
I had never made homemade chicken soup, but making broth frequently, I wanted to find a way to use all that broth-y goodness!
- 2 Tbsp olive oil
- Carrots, peeled and sliced (I use an entire bag, but you can use 3 or 4)
- Celery, sliced (again, I use an entire bag, but you can use 3 or 4 ribs)
- Onion, diced
- 2 Cloves of Garlic, minced
- Bay leaf
- 2 quarts of Chicken Broth (8 cups) - I use my Homemade Chicken Broth!
- 1-1/2 cups of Chicken - I use the leftover meat from my Whole Roasted Chicken!
- Fresh or Dried Thyme
- Salt and Pepper to Taste
- 1 to 1-1/2 cups of Noodles, if desired (if you add noodles, add an additional cup of water - Also, if I'm using noodles, I use Tinkyada Brown Rice Pasta Spirals)
- Alternately, you can add 1 to 1-1/2 cups of cooked rice
- Heat olive oil in your pot. Add carrots, celery, onion, and garlic. Saute until veggies begin to get soft.
- Add the bay leaf, chicken broth, chicken, thyme, salt, and pepper. If you're adding noodles, now is the time to add them with the additional cup of water. Or you can add cooked rice.
- Heat until hot. If using noodles, simmer the soup until they are done (according to package directions).
That’s it! This has fit nicely into our meal rotation. :) I make a whole chicken one night for dinner, save the leftover chicken and make the broth overnight, then make the Homemade Chicken Soup another night that week. Delish!