The ultimate comfort food—especially when you’re under the weather. This batch-friendly chicken noodle soup was made for cozy recovery days (and smart planning ahead). Keep your future self happy by freezing portions in Cup Cubes Freezer Trays so all you have to do is reheat and add noodles when you need it most. Store ready-to-go servings in your W&P Seal Tight Bowl, and you’ve got a warm, homemade remedy waiting in the fridge or freezer.
Serves: 4–6
Prep Time: 25 min
Cook Time: 1 hr
Ingredients
For the Broth
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Leftover chicken on bone (the rest is used in the soup)
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1 large carrot, roughly chopped
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1 onion, halved (skin on)
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1 clove garlic
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1 tsp Maldon or sea salt
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A good handful of whole peppercorns (about 15–20)
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6 cups water
For the Soup
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1 tbsp olive oil
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1 onion, diced
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2–3 celery stalks, diced
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2 carrots, diced
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2 cups shredded cooked chicken
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Salt & pepper to taste
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Pasta of choice
Instructions
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Make the broth: In a large soup pot, combine chicken scraps, carrot, onion, garlic, salt, and peppercorns. Add water and bring to a boil, then reduce to a simmer for 45–60 minutes. Strain and set broth aside.
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Build the soup: In a clean pot, heat olive oil over medium heat. Add diced onion and cook until translucent. Stir in celery and carrot; cook until softened.
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Add the broth and bring to a gentle simmer. Stir in shredded chicken.
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For immediate serving: Add pasta directly to the pot and cook until your preferred tenderness.
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For batch prep: Skip the pasta for now. Ladle soup into Cup Cubes Freezer Trays and freeze. When ready to eat, reheat a portion in a pot, then cook and add fresh noodles before serving—this keeps the pasta perfectly al dente every time.
Want More Ideas?
This recipe is part of our Swoon-Worthy Soups series with @sendnoods. Don't miss our Tomato Soup & Grilled Cheese or Velvety Squash & Carrot Soup recipes.
