Country Garden Chicken Noodle Soup
It was definitely a soup kind of weekend! Not only did I make the Creamy Butternut Squash Soup, I also made a nice chicken soup from left over roast chicken bones. We had eaten most of the chicken but there were some of those luscious smaller pieces still hanging on to the bones and the only way I know how to make the most of that is by making soup!
As I sit inside and look longingly at my garden beds, I felt like a little “garden soup” would be good for the soul. While I made this soup with frozen vegetables, you can use whatever you like or have on hand. I love making this soup in the fall as you can use up your own garden veggies. Zucchini, fresh green beans, corn, carrots, and parsnips are all perfect for this recipe.
With all the vegetables, chunks of roast chicken and egg noodles, this soup is just as pleasing to the eyes as it is to the taste buds. It is also easy on the wallet as you are using up left overs and can keep this recipe as simple and cheap as you like.
1 left over roast chicken carcass
5 cups of water
1 cup of chicken broth (optional)
1 bag of frozen mixed vegetables (or use fresh veggies from your garden)
1 package of egg noodles
1/2 cup of half-and-half (optional)
Salt and pepper to taste
Put your roast chicken carcass in a medium size pot and add the water. Boil for 60 minutes or so until the water reduces and any meat left on the chicken begins to fall off and creates a chicken broth base for the soup.
Note* You can add some additional herbs and seasonings to this soup, but as my chicken was already well seasoned I felt there would be enough herbs and flavor.
Remove the chicken carcass and any loose bones and pick off any remaining meat and put the meat back in the pot. For added flavor, mix in the cup of chicken broth. Add the vegetables and simmer until vegetables are cooked.
Bring the mixture to a boil and then add the noodles.
Once the noodles are almost cooked, turn the heat down and stir in the half-and-half. Just so you know, the noodles will soak up a lot of the soup liquid which is what makes this a hearty dish.
Salt and pepper to taste and then let the soup simmer for an additional 2-3 minutes to incorporate all of the flavors before serving.