One of the healthiest, easiest, budget friendly meal to make is homemade chicken noodle soup. If you invest in a crock pot for no other reason than making homemade chicken noodle soup, you’ll earn your money back in grocery savings and save time.
Before, I used to use canned chicken broth to make this soup when I had leftover chicken. Now I have learned how to make my own chicken broth, that is also a cinch (especially with a crock pot).
If you’re cooking the chicken fresh, with the soup, the stock makes itself at the same time.
Today I’m going to share two recipes with you. One is for chicken noodle soup and the other is for chicken stock. Learning to make chicken stock was a Life: Simplified Project goal of mine in the Food category.
Chicken Noodle Soup
Serves 4-6 adults
4 Chicken Thighs (or any bone-in chicken)
2 Stalks Celery
1/2 Medium Onion
1 1/2 T Parsley
1 1/2 T Oregano or Basil
Salt and Pepper to taste
6-8 Cups of Water
1. Chop carrots, celery, and onion.
2. Place into crockpot
3. Add Chicken
4. Add seasonings
5. Cover with 6-8 cups of water (depending on crockpot size)
6. Set to low and simmer for 8-10 hours.
7. During the last 15 minutes or so, cook your egg noodles according to package direction. Drain and add to crockpot. I usually make 3-4 cups of egg noodles.
Serve with bread or rolls!
Now, if you find yourself with leftover chicken and want to make soup out of it, don’t grab the canned broth. Think ahead. When you buy a whole chicken or any chicken with bones in it, save the skin and bones to turn into chicken stock/broth.
Homemade Chicken Stock
Whole chicken carcass or bones and skin from previously cooked chicken
2-3 Stalks of Celery
1 1/2 T Parsley
1 1/2 T Basil or Oregano
Salt and Pepper
6-8 Cups of Water
1. Fill Crockpot with all ingredients.
2. Turn on Low and simmer 10+ hours
3. Once complete, drain stock into storage container(s) with a strainer
4. Store in air tight containers and freeze or use within a few days
If you save the bones, you can repeat the process, making another entire batch of stock from them. I cannot think of a more budget friendly, healthy, and easy way to keep chicken stock on hand.
It can be used in soups, casseroles, rice or couscous (in place of water), mashed potatoes in place of milk (a great way to cut calories) and so much more!
The health benefits of making your own stock include vitamins and minerals such as calcium, magnesium, phosphorus, and gelatin which helps maintain healthy cartilage. It’s no secret that homemade broth is medicinal; it boosts the immune system. With all these health benefits and the simplicity of making this stock, I think everyone needs to know about it. It is one of the easiest foods to simplify in the kitchen.
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