Well, we finally got snow. After a Fall and Winter with warmer than average temps (which I LOVED) we finally got snow. In my backyard we got about 8 inches but other places south of us they got 2 + FEET of snow! That is just crazy! That’s a lot of shoveling and snow removal and on days like that nothing warms you up like a nice bowl of Chicken Noodle Soup.
Chicken Noodle soup is one of those things that people are intimidated to make but in reality is very easy to make at home. The key is using lots of seasonings and planning ahead.
I like to base my chicken soup off of leftover chicken and broth from this lemon chicken recipe I use, but if you don’t want to start with that step then you can just use store bought chicken broth. It tastes great either way, it just won’t have the lemon flavor.
In separate pot bring water to a boil. Add egg noodles and cook according to package directions. Drain and add to chicken soup.
The benefit of using the leftover chicken and broth from the lemon chicken is that I get two different meals out of the same chicken so there isn’t any waste. Also, I just make the chicken and then shred and freeze the chicken and the broth so that I have everything I need to make the soup at a later date. My kids–especially my daughter– love chicken soup so it is a great, easy meal when I have everything in the freezer ready to go.
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I’m spoiled because I make home-made chicken soup, too. I love that you used a lemony broth in this – saves some steps and adds some flavor. That potato and speck soup looks very good, too!!