Easy Chicken Noodle Soup

Okay, so now you have roasted a chicken...



you have made some delicious homemade crock-pot chicken stock...



What are you going to do with all of the leftover chicken? The possibilities are endless, but this past week I made Easy Chicken Noodle Soup for dinner and my kids asked for seconds. Music to a mama's ears!

I call it easy because the ingredients are basic kitchen staples: carrots, onions, garlic, celery, chicken, stock, noodles and seasonings.



After I roasted a chicken a couple of weeks ago, I stored about 2 cups of diced chicken in the freezer for future use.

Easy Chicken Noodle Soup

• 1 medium onion - chopped
• 2-3 garlic cloves - minced
• 2 medium carrots - chopped - I chop mine up into tiny pieces, because I have a toddler.
• 2 medium celery stalks - I chopped fine also and I include the tops because they hold so much flavor.
• 1 bay leaf
• 1 tsp Italian seasonings or your favorite seasoning - You can be creative here.
• 2 quarts of homemade chicken stock - You can use store-bought too.
• 6-8 oz egg noodles - I used about half of the bag.
• 2 cups shredded or diced cooked chicken
• salt and pepper

Over a medium heat, add 2 tablespoons of olive oil to a soup pot. Add onion, celery, carrots, garlic, bay leaf and Italian seasoning and stir until the vegetables are softened. About 5 minutes.

Add the chicken stock and bring to a boil.

Add the noodles and simmer about 5 minutes.

Add the chicken and simmer for a few more minutes.

Add salt and pepper to your taste.

Discard bay leaf before eating.

I served this soup with delicious salad. An addition of some homemade bread would really round out this meal.

Enjoy!

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This post is linked to:

• 5 Dollar Dinners
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tempt My Tummy Tuesday at Blessed with Grace
• Friday Food at Mom Trends
• Finer Things Friday at Amy's Finer Things
• Frugal Friday at Life As Mom
• Foodie Friday at Designs By Gollum