Let me start with saying this recipe makes a massive amount of soup. It’s perfect for serving a crowd, or for reheating as leftovers throughout the week.
Let’s get right to it!
What you need:
2lbs Cooked Chicken Breasts, cubed.
2 lbs Carrots, diced
1 pkg of Celery, diced
1 box of Chicken Broth (48oz)
2 pkgs Noodles
1/2 bag of Coleslaw (optional- see note at the bottom of this post)
What to do:
I cook the chicken and cube it ahead of time, sometimes even a day before I make the soup. It’s just nice to have this step out of the way when it’s time for actually making and assembling dinner. Okay really, I usually cook the chicken, and Mr. Awesome cubes it for me. He’s crazy helpful like that (most of the time)!
I like to cook veggies in the chicken broth, and boil the noodles separately. I can have better control over the noodles when they’re in their own pot.
Once the veggies are tender I add in the cubed chicken.
Now is the time to add water to your broth if you’d like (I ended up adding about 4 cups today). You could just use more broth, but that can also make it a little too salty.
I also put in a few shakes of garlic and parsley, or whatever I feel like grabbing out of the spice cabinet. Thank goodness this is such a forgiving recipe, you can’t mess it up. I’m sure of it!
To serve the soup I put a scoop of cooked noodles in the bottom of a bowl and ladle in the broth with chicken and veggies over the top.
I prefer not to put the noodles in the soup pot, even to store the leftovers. This way they don’t get mushy, and it gives me the option to serve the noodles separately at our next meal. I’m likely to serve the noodles with a jar of spaghetti or alfredo sauce, because sometimes I like cooking from scratch and baking my own bread, and other times I just want to boil noodles and smoother them in a jar of ready-made sauce. Life is all about finding the balance, my friends.
The bag of coleslaw is just shredded cabbage and a bit of carrots, it’s totally up to you if you want to add this. I think it adds a little nutrient boost, more texture, and a good flavor.
Additional Note: If you aren’t a pasta lover, or are watching your carbs, you can use less water, and skip the noodles all together. The soup will still taste amazing, I promise! This is actually the way I prefer to eat it, I suppose this is more of a chicken veggie soup. Yum!
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