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Chicken Noodle Soup

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"Delicious and a great way to use up leftover roasted chicken!"

Serves 6 | Prep Time 45 min | Cook Time 45 min

Why I Love This Recipe

This light but hearty soup is easy to make and everyone will love it. I use leftover chicken out of the fridge or freezer, but you could also cut corners by buying a rotisserie chicken from the store. The use of fresh veggies is the key to the nice flavor.

Ingredients You'll Need

1/2 - 1 whole pre-cooked chicken, can also just boil a fresh chicken
3-4 cups water
1-2 tsp chicken bouillon paste, I use Better Than Bouillon
1/2 med onion, chopped
2 carrots, sliced
2-3 stalks celery, sliced
1/4 sweet red pepper, chopped
1 fresh tomato, blanched and peeled
1 1/2 cups fresh green beans, cut into 1" sections
1 potato, cubed into a little smaller that 1/2" pieces
1 cup bowtie noodles
1/4 tsp thyme
salt & pepper to taste


Remove chicken from bones. Boil chicken bones in water for at least 1/2 hour in a large stock pot. Strain and remove bones to cool.

Return broth to pot and add bouillon. Stir well, then add the onions and carrots. Cook for 5 min before adding tomatoes and green beans. Cook another ten minutes.

Add celery, sweet red peppers, and thyme to pot and continue cooking for another five minutes.

Put bowtie noodles into the pot and cook for five minutes, adding the potatoes and chicken next. Cook for final five minutes.

Turn off the heat and cover and let set for 5-10 minutes while you catch your breath.

Serve and enjoy!

Pairs Well With

buttered buns

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