(That’s a lot of chicken stock.)
It’s come in handy to have 20 cups of chicken stock in the freezer – there’s no need to buy chicken broth anymore, or keep cans stocked in my pantry. It takes merely minutes to thaw out one of my 2-cup portioned bags, which means I don’t even need the foresight to set something out the night before. Shew! I’m horrible at that.
It’s the right kinda day for soup.
Today seemed like a wonderful day to make homemade chicken noodle soup. It’s a little overcast, the kids (and my husband) have the sniffles, and other than a trip to the grocery store at some point, there are no plans this weekend. In fact, it’s 3:00PM on Saturday, and I’m still in my pajamas. Hallelujah!
So, homemade chicken noodle soup it is. With my slow cooker commandeered for homemade applesauce all day, I used my second favorite slow cooking device: the Dutch oven.
I cooked this soup with the frozen homemade chicken stock and a chicken quarter I braised beforehand, but it could easily be made extra simple by substituting a store-bought chicken stock or broth, and a rotisserie chicken for the meat.
HOWEVER, I think the reason this soup tastes SO good in such a short amount of time, is because of my homemade chicken stock. The layers of flavor that develop overnight when I make chicken stock in the slow cooker are unmatched by anything in a can.
Having said that, if you choose to forgo the homemade stock (which is perfectly fine), you may want to let the soup simmer for 45 minutes to an hour before adding the pasta and finishing it up.
Lemme tell ya, I might be more excited for the leftovers than anything! This kinda food gets better and better the longer it sits….
- 6 cups chicken stock
- 2 cups cubed cooked chicken
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 6 small mushrooms, diced
- 1 garlic clove, grated
- 1 tablespoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon dried parsley
- ½ pound dry linguine, broken into 2" pieces
- Saute the carrots, onion, mushroom and garlic in the olive oil over medium heat in a Dutch oven. Once the onion is translucent (about 3-4 minutes), add the chicken, parsley, salt and pepper. Continue to saute the chicken and veggies for another minute.
- Pour the chicken stock in all at once and bring the mixture to a boil. Add the linguine, reduce the heat to keep the liquid at a boil, and continue cooking the soup at least 11 minutes so the pasta is done.
- At this point, you can serve the soup as-is, or you can reduce the heat to low and keep it covered until you're ready to eat later. If you wait, the pasta will get softer (maybe even a little mushy), but in soup that's not so bothersome - at least that's what my family thinks!