Chicken-less Chicken Noodle Soup

Well, you guessed it, I’m home sick with a head cold so I won’t be doing any cooking today, but I did whip up a quick soup to feed my cold. I used almost entirely all frozen vegetables. I only had frozen chicken breasts and I didn’t have the patience to wait for them to cook, so I didn’t add any chicken. You also can easily substitute other veggies in place of the ones below and if you have the patience to add chicken, add it!

Chicken-less Chicken Noodle Soup

  • 3 cups of water
  • 1/4 cup frozen peas
  • 1/4 cup frozen corn
  • 1/4 cup frozen hash browns
  • 1/4 of a fresh red bell pepper, diced
  • 1 1/2 tablespoons Penzeys chicken bouillon, or other preferred brand
  • handful of egg noodles
  • 1 teaspoon dried parsley
  • pepper to taste

In a medium pot over high heat, bring water to a boil. Add all vegetables and bouillon and bring back up to a boil, about 3 minutes. Add egg noodles and bring back to a boil for another 5 minutes. Season and serve. (If you’re sick, serve with tea and tissues.)

Chicken Soup

Chicken Soup

  • 6 cups Chicken Broth
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 1 russet potato, peeled and chopped
  • 2 cloves of garlic, smashed and chopped
  • 1 uncooked chicken breast
  • 1 tbsp parsley flakes
  • salt and pepper to taste

In a large pot, bring broth to a rolling boil. Add all ingredients, including raw chicken breast which will poach in the hot broth. Simmer for about 10 minutes. Remove chicken and cut into cubes, return to pot and serve.

Homemade Chicken Broth

Homemade Chicken Broth

  • Chicken carcass, dark meat and lemon/rosemary stuffing (this was made with the leftovers from the Roasted Chicken)
  • 2 celery ribs with leaves, cut into chunks
  • 1 medium onions, quartered
  • 1 bay leaves
  • 8 to 10 whole peppercorns
  • 2 quarts cold water

Place all ingredients in a large pot. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 3 hours. Strain broth over a fine mesh sieve, discarding vegetables and seasonings (I saved them for my dog). Refrigerate for 8 hours or overnight. Skim fat from surface. Makes about 6 cups.

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