Today is the third part in my four part blog series entitled: One almost 5 pound chicken, three meals. We have already roasted a chicken and we have made chicken stock. Now we'll use the chicken stock and the leftover roasted dark meat from the chicken to make chicken noodle soup.
Not to toot my own horn but this is one recipe that I have truly mastered. It has become one of my signature dishes and I have made it for sick friends and family members. There is something about this soup that just seems to cure colds. I think it is all of the love I put in it! This is also one of my picky husband's favorite things. He definitely doesn't mind eating leftovers of this- as he is for lunch today.
This is a quick and easy recipe perfect for after a long work day when you want something warm and comforting with very minimal effort.
Here is what you need:
leftover chicken, torn into small pieces (approximately 1 1/2 cups)
2 quarts of chicken stock
1 cup sliced carrots
salt to taste (depends on how much is in your stock)
1 cup of pasta, any type
This recipe only had one step! Combine cold stock, chicken and carrots over high heat. Heat until boiling. Add salt, pepper and Paprika. Add pasta. Cook for approximately 12 minutes or until pasta and carrots are fully cooked. Taste and adjust seasoning. It is always better to put less salt and pepper than you think you will need because you can add more at this point. Serve.
Now, if I wasn't cooking for the world's pickiest eater I would add in celery and maybe some peas but it is already hard enough to pick out all the carrots for him. Add in any of your favorite vegetables and they will only make this better!