How to make Homemade Chicken Noodle Soup in 30 minutes

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)
salt
pepper
Paprika
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!

Ham and Cheese Quiche

I love to make quiche. It is my absolute favorite way to use up leftovers. Well, maybe pizza is. Ok if I never ate anything besides quiche and pizza (and ice cream) for the rest of my life I could be happy. But if I did, then I wouldn't have all these yummy leftovers to use up!

As I told you earlier this week I bought 20 packages of cheese over the weekend. I also had some leftover ham and I always have eggs so the first thing that came to mind was ham and cheese quiche.

I remember as recently as a year ago I would buy a frozen pie crust and think that I was getting a good deal because it was only $1.00. Ha! I don't love making my own and I certainly don't love washing my 25 year old non dishwasher safe food processor, or as I like to call it the tank, but I sure do love those savings!

I use the Better Homes and Gardens single pie crust recipe. Since I follow the directions exactly, I'll just link to that recipe.

Here is my own original "filling" recipe:

7 large eggs

1/2 cup milk

6 ounces cheddar cheese, 2 ounces reserved

1 cup diced ham

1/4 tsp paprika

1/4 tsp mustard powder

1/4 tsp onion powder

1/4 tsp pepper (please do not use fake pepper in the can)

pinch garlic powder

1 prebaked pie crust

1. Prebake the pie crust according to the recipe.

2. Whip eggs & milk together until they are light and frothy.

3. Add all other ingredients except for the 2 ounces of reserved cheddar cheese, stir together until well combined.

4. Pour into prebaked pie crust.

5. Sprinkle remaining 2 ounces cheese over top of quiche.

6. Bake at 325 degrees for approximately 1 hour.

7. Let cool 10 minutes before serving to allow the quiche to fully set.

I am going to start adding serving suggestions to my recipe posts because that is something that always interests me on the blogs that I read. I love reading what others serve with things. It just gives me so many ideas!

Serving suggestions:

Citrus Spinach Salad

basic chopped salad

sauteed zucchini