Noodled Chicken Soup-er

I’m not a sports fan AT ALL, but the last World Series Game hooked me last night. Today, I thought that the Cleveland Indians might need a big dose of chicken soup to comfort them with their loss.  

There is a traditional method of making chicken soup that most of you might know. My version starts with a rotisserie chicken I piscreenshot-2016-11-02-19-45-11cked up at the market. Chicken soup is usually dinner #4 from one of these chickens. After we eat it as sliced chicken for dinner #1, we chop up leg and thigh meat for chicken burritos for dinner #2, then what’s left is made into chicken pot pies for dinner #3. 

So do you want my quick cheater-cheater version of chicken soup? Well, you can find it at the end of the recipe.

Noodled Chicken Soup

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  • • 1 chicken carcass with some meat left on
  • • 2 carrots chopped
  • • 1 small-medium onion chopped
  • • 2 stalks of celery chopped
  • • 1-2 small sprigs of fresh thyme
  • • 1/2 teaspoon fresh oregano
  • • 1 bay leaf
  • • Salt & pepper to taste
  • • 4-6 cups liquid (can be a combination of water, chicken stock, splash of white wine)
  • • 2 cups wide noodles
  • • parsley to garnish


  1. Put the carcass in a large pot. Cover with the liquid. Bring to a boil over medium-high heat, reduce to a simmer.
  2. Remove the carcass with a slotted spoon or larger spoon strainer; set aside to cool. Pull any meat off the bones to put back into the broth.
  3. Add the carrots, celery, onion, herbs, and seasonings to the broth, bring back to a simmer and cook until the vegetables are about half cooked.
  4. At this point if you are just making chicken stock you can strain to broth and freeze or refrigerate for future use.
  5. If making chicken soup continue cooking and add in the noodles, cook until noodles are al dente.
  6. Garnish with parsley or celery leaves. Sprinkle with parmesan cheese.


Cheater-cheater chicken soup: Sometimes I bag and tag the chicken soup BEFORE adding the noodles. I do this to use in the future. When I need a quick meal, I just defrost this version of chicken soup, add noodles or rice and it's dinner in about 10 minutes!


Calories: 786 cal
Carbohydrates: 105 g
Fat: 13 g
Sodium: 489 g
Cholesterol: 130 g
Protein: 59 g
Fiber: 11 g


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