Winter Obsession: Chicken Noodle Soup

  • Jen Angotti
  • 12/20/11


Nothing comforts me more than a bowl of chicken noodle soup. I'll eat any version of it: from a can, in a restaurant, or homemade. As soon as the first bit of nip hits the air, I'm looking for a bowl of broth, noodles and chicken. This homemade adaptation is a 'lil something my husband and I whipped up. He did the hard part: boiled the chicken carcess to make the broth with onions, celery and carrots. I added the fun stuff: chopped chicken, star pasta and spinach. Enjoy!
 

Chicken Noodle Soup

1 carcass of a grocery story roasted chicken, with meat separated
16 cups low sodium chicken broth
 
1/2 cup onion
2 carrots, peeled and thinly sliced
2 celery stalks, sliced
 
1 cup frozen or fresh chopped spinach
1/3 cup star pasta
1 cup chopped chicken from store bought chicken
1 tablespoon basil
1 teaspoon red pepper flakes
 
Combine chicken broth and chicken carcass in a large pot. Bring to a boil. Reduce heat and simmer about twenty minutes. Using tongs, remove chicken carcass. Cool slightly and remove fat from the top of the broth.

Return broth to a simmer. Add carrots, onion and celery. Salt and pepper to taste. Simmer until vegetables soften, about 8 minutes. Add spinach, basil, red pepper flakes and bring to a boil. Add star pasta. Boil until pasta tender. When pasta tender, reduce until soup is simmering. Add chopped chicken. Salt and pepper to taste. Serve immediately.
 
 *adapted from epicurious.com
 
 

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Jen Angotti excels at helping buyers and sellers achieve their real estate dreams. She offers concise, realistic advice on how to navigate any real estate transaction. Her clients appreciate her attention to detail, willingness to answer questions and patience.

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