As the weather starts to turn cooler, I start to make soup. And I make soup every week! I eat it along with a salad every day for lunch. And no, I don’t ever get sick of eating soup every day. I make lots of different kinds of soup, but this will always be one of my favorites. There is just something about having a warm bowl of soup that makes your meal feel so fantastic.
There is nothing better than a bowl of Chicken Noodle Soup when you are feeling a little under the weather. And this recipe is quick and easy to make whenever anyone in the family gets sick. My secret to making this soup extra easy: Leftover chicken from my Crockpot Chicken! Whenever I make my whole chicken in the crockpot (which is the easiest and most amazing way to cook a whole chicken), I always freeze a few cups of chicken to use at a later meal.
- 2 C Water
- 8 C Chicken Broth
- 1 C diced Celery
- 12oz diced Carrots
- 1 C diced Cauliflower
- 2 C Chicken (cooked, chopped, I used leftover chicken from my Crockpot Chicken)
- 1/2 C Dry Pasta, I like to use Pastina (small spheres)
- 1 tsp Garlic Powder
- 1/4 tsp Ground Pepper
- Fresh Parsley
- Bring 2 C Water and 8 C Chicken Broth to a simmer.
- Add 1 C diced Celery and 12oz diced Carrots. Let the celery and carrots simmer for about 5 minutes.
- Add 1 C Cauliflower, 2 C Chicken, and 1/2 C Pastina pasta.
- Add 1 tsp Garlic Powder and 1/4 Ground Pepper, you can add more based on taste.
- Let all the vegies, pasta, and seasonings simmer until desired tenderness. Sprinkle fresh Parsley on every bowl.
- Serve it for lunch or dinner with a salad or sandwich. It is sure to please everyone!
I hope that you enjoy Homemade Chicken Noodle Soup as much as my family and I do!!!
Do you have a favorite noodle that you like to put into your soup? I love pastini noodles, but sometimes I add barley or rice instead. Try one of them some time too.