When I get a roast chicken from the grocery store, I can get two different meals out of it. We usually have the chicken as is the day I buy it. Then the next day I rip off all the meat and stick the bones in the IP to make broth and then turn that broth into yummy homemade chicken noodle soup.
Simple and Quick Chicken Noodle Soup
This is one of the quickest meals you can make. I’d say it takes about 20 minutes, 30 minutes tops.
I eyeball everything so this is not the best recipe if you need exact measurements. These are approximate measurements. A lot of this is also preference. Some people prefer their soup more chunky and thick while others like it more ‘soupy’. You can make it work for you. 😊
2 tbsp oil (I use avocado oil)
1 onion, peeled and chopped
1-2 Carrots, peeled and chopped
1/2 stalk of celery, including the leaves, chopped
3-4 cloves of garlic, smashed or chopped
A handful of flat leaf parsley, chopped, including stems
Pinch of sea salt
6-8c chicken broth (see recipe below)
Assorted veggies, chopped
Chicken, chopped into bite size pieces (that was set aside from making broth)
1. Over med-high heat, sauté onion in oil until translucent.
2. Add carrots, celery, garlic and half of the parsley. I like my veggies chunky so I cut them in bigger bite sized pieces. You can dice them if you prefer them smaller.
3. When veggies are almost cooked through, add a sprinkle of salt. Add in broth. Allow to come to a simmer.
4. Add in spaghetti noodles, breaking them up as you drop them into the soup. Simmer for 5 mins.
5. You can add in anything else you like at this point. I usually toss in leftover veggies like broccoli, cauliflower, zucchini, corn. Or baby spinach – but save this for the end so it doesn’t get too ‘wilty’. (Is that a word? Of course it is. Lol.)
6. Add in chicken. Allow to come to a boil. Drop in the rest of the parsley. I like a touch of freshness in my soup so I save half the parsley for the end. Add in baby spinach if using. And remove from heat and serve.
Bones from a roast chicken, meat removed and set aside
4 tsp sea salt
A couple splashes of Apple cider vinegar
Veggies: celery, carrots, onions, garlic
1. Put all ingredients into a pot (I use an Instant Pot). Just enough water to cover everything. Optional: allow to sit for 20 mins or more so that vinegar can work its magic. If you don’t have time, you can skip this part.
2 Allow broth to simmer for at least 2 hours. I typically do 2.5 hours in the Instant Pot.
3. Strain into a large bowl. Use right away or freeze and save for later.
TIP: You can discard the bones or use them again for a second pot of broth. The flavour won’t be as potent as the first batch but it still be great. I usually mix both batches together. I’ve heard that some people use their second batch for things like rice or sauce.
That’s it! One roast chicken = two yummy, healthful meals.