Old-Fashioned Chicken Noodle Soup

We always keep frozen cooked chicken breasts and lots of canned chicken broth on hand. If you do too, this is definitely a quick and easy main-course soup. Round it out with some hot sourdough bread and butter or crackers of your choice. Times do not include time for preparing cooked chicken.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1  tablespoon salt, for pasta water
• 8 (14 1/2ounce) cans reduced-sodium chicken broth, divided
• 3 -4  cloves garlic, sliced
• 2 1⁄2 inches fresh ginger, peeled and cut in 1/2 inch pieces
• 1  medium yukon gold potato, peeled and cut in 1/3 inch cubes
• 1  cup  sliced carrot, cut in 1/4 inch thick slices
• 1  medium onion, cut in 1/3 inch pieces
• 1  cup  sliced celery, cut in 1/2 inch slices
• 1  cup  chopped cleaned mushroom, preferably cremini,to taste (optional)
• 2 -3  well-seasoned  cooked chicken breasts, cut in 1/2 inch pieces (See Note *)
• 8 -12  ounces  uncooked  noodles or 8 -12  ounces  short pasta, of your choice
•  salt
•  fresh ground black pepper

Directions

1. In a large saucepan, combine 6 cans of the chicken broth, garlic, and ginger, bring to a boil over medium-high heat, and reduce by half.
2. Fish out ginger pieces, but leave garlic slices in the broth.
3. While broth is reducing, fill a large saucepan 3/4 full of water, bring to a boil, add salt, if desired, and stir to dissolve.
4. Add noodles or pasta, and cook until almost al dente, about 8 minutes, and then drain.
5. Return the reduced broth to a boil, add the potato, and simmer for about 10 minutes.
6. Add the carrots and onion, and simmer for 5 minutes.
7. Add the celery, optional mushrooms, if using, chicken, and cooked pasta, return to a boil, and cook about 2 minutes.
8. Add 1-2 additional cans of additional broth, depending on how rich and thick you like your soup or how far you want to stretch it, return to a boil, season to taste with salt and pepper, and serve immediately.
9. We make these big batches, even though there are only two of us, and freeze the excess in 1 quart Ziploc freezer bags, so we always have lots of different homemade soups on hand.
10. Each 1 quart bag will serve 2 quite nicely, if accompanied by some hot sourdough bread, butter, and a small salad, or serve as a nice first course.
11. *Note: We cook big batches of chicken breasts when they are on sale, then bone them out, and freeze the cooked meat in about 1 lb packages for quick dishes or convenience when fixing dishes like this.
12. To make, season chicken generously on both sides with seasoned salt, granulated garlic, Tony Chachere’s Creole Seasoning (if you like it spicy), and pepper, and rub with olive oil.
13. Wrap tightly in aluminum foil, place in a baking dish, and bake in a 375 degree F oven for 1 hour.
14. Turn off oven, and allow chicken to set for 1 hour.
15. Remove from oven, and allow to cool to room temperature without unwrapping.
16. Remove skin and debone breasts, saving both for making stock if desired.
17. Freeze meat in Ziploc bags, and thaw as needed.