I am still working on my food photography skills – so take note that this recipe is delicious, whether you like the picture or not.
And it is so easy to make.
- 1 pound of cooked boneless, skinless, chicken (I like to use tenderloins)
- 6 cups of chicken or vegetable broth
- 1 onion, chopped
- 2 stalks of celery, sliced
- 2 carrots, sliced
- 1/2 cup frozen corn kernels
- 1 tsp dried parsley
- 1/2 teaspoon turmeric
- 1 tablespoon butter or margarine, optional
- salt and black pepper, to taste
Step 1: Take a big soup pot, add a little canola oil and sauté up some chicken tenderloins using this recipe for stove top roasted chicken. If you have leftover chicken that is already cooked, you can skip this step and use that instead.
Secret Step: Usually, if I am making soup, I will use the recipe referenced above to cook the chicken – but I will only brown the outside and leave the inside somewhat pink. The chicken will finish cooking as it simmers in the soup and it stays very tender.
Step 2: Remove the cooked chicken from the pot and put it aside for now to let it cool slightly.
Step 3: Add 6 cups of broth to the same pot (don’t clean it out – leave all the bits of roasted goodness from the chicken in the bottom of the pot to flavor the soup.) If you don’t have broth, you can use a few cubes of bouillon and water instead. I usually use either chicken broth or vegetable broth for this recipe.
Step 4: Toss in a chopped onion, diced celery, sliced onions, frozen corn, 1 teaspoon of dried parsley, and a half teaspoon of my secret ingredient: turmeric. You can also add a tablespoon of butter or margarine, if you like, but this is totally optional.
Step 5: Bring everything to a boil. While the soup is heating up, take your roasted chicken and chop it up. Then add it to the soup pot. For this step, I like to use a pair of very cool kitchen scissors from Pampered Chef. I just hold the chicken over the pot and cut pieces using the scissors which then fall right into the soup. Easy! Don’t forget to pour in any juices that accumulated on the plate.
Step 6: Add raw pasta. The pasta will cook in the soup. And if you undercooked the chicken in Step 1 – then the chicken will also finish cooking during this step. You may need to add additional water or broth as the pasta cooks.
Step 7: Once the chicken and pasta are cooked, taste for salt – and add more if needed. I also like to add in a dash of black pepper as well.
Step 8: Serve and eat! (Does this really need to be a step?)
Did You Try this Recipe?
If you tried this recipe for homemade chicken noodle soup – I would love to hear about it! Tell me, did you like it? Did you modify?