Chicken-Vegetable Noodle Soup

Ingredients:

1 whole chicken roaster or 3 bone-in chicken breasts, fully cooked in a large stock pot or slow-cooker crockpot, stock reserved
Reserved stock
2 tablespoons olive oil
3 medium carrots, cut in ¼-inch slices
3 medium celery ribs, cut into ¼-inch slices
3 cloves garlic, minced
64 oz chicken stock
½ teaspoon salt
½ teaspoon ground pepper
8 oz uncooked egg or kluski noodles

Instructions:

  1. De-bone fully cooked chicken; chop chicken into bite-size pieces; set aside.
  2. In a large stock pot, heat olive oil. Add carrots, celery, and garlic; sauté until slightly tender, about 5 minutes.
  3. Add to the vegetables the reserved stock, extra chicken stock, salt, and pepper.
  4. Bring to a boil; simmer for 15 minutes.
  5. Add uncooked noodles; boil for at least another 15 minutes or until noodles are cooked.
  6. Add chopped chicken; stir and simmer through for another 5 minutes before serving.

Makes 12 cups.

Continue Reading

About the Author
Anna Gall

Anna Gall’s poetry and short stories are published in eMerge, Persimmon Tree, and Flapper Press as well as her poem, Seashells is included in the anthology Dairy Hollow Echo. Anna writes about her preoccupations in Balancing The Seesaw, a short collection of Haiku poems. Anna is a culinary professional. Her first full-length book is a memoir filled with original recipes, poems, and short stories. In edited form, publication is forthcoming. Anna lives in historic St. Charles, Missouri.

More Posts by this author…