Chicken Noodle Soup in a Hurry
I’m all about eating out of my frig and freezer this week. I’ve got a food budget each month, but am not always great about sticking to it. I try to stay under $250 for the month. It’s just me, I’m a single gal who lives alone but I am a food blogger, if you haven’t noticed! LOL. And not just any food blogger. Being a Paleoish and solidly gluten-free food blogger, my grocery expenses tend to be higher than the average. I partner with Thrive Market and that definitely helps lower my food costs, especially when it comes to baking supplies. If you’re interested in trying Thrive out, you can do so for FREE for 3o days plus get 20% off your first three orders and free shipping if you go through my affiliate link. Your support helps supplement some of the expenses Frugal & Fit incurs. I absolutely never, ever endorse a company I have not tried, vetted, and love to death! Thrive Market’s philosophy of bringing clean eating to every income level really resonates to the heart of this blog and I’m proud to support it! For every subscription bought, Thrive Market donates a year’s subscription to a low income family, teacher, or public service member. Please feel free to email me if you have any other questions!
Back to the recipe. I got side-tracked there for a minute! Like I was saying, I’m trying to be good about not going over my food budget for the month so I’m committed to eating out of my frig and freezer for the rest of the week. Remember when I made THIS baked chicken? Once we’ve eating most of the meat, I also boil the bones to make bone broth and pop it into my freezer for a rainy day. Bone broth is so nutritious and makes for delicious soup. It heals gut inflammation and supports your immune system. It’s also so comforting and filling!
I usually boil my chicken bones with a bunch of whatever vegetables I have lying around (in this case: carrots, onions, garlic, celery, and leeks) for 18-24 hours or until the bones start to become malleable. I then strain everything out with a sieve and cool the broth to room temperature. Then I pour the broth into silicon ice-cube trays and freeze overnight. Using silicon is helpful for popping out my bone broth cubes easily the next morning! But if you don’t have a silicon tray, a regular plastic one will work too! I just pop all my ice cubes into a Ziplock freezer bag and viola! I’ve got 2 tablespoon portions for whatever I need later down the road! I’ll pop a couple in my rice or mashed potatoes, cook veggies in them, or defrost in a mug for individual servings of warm broth. It’s the perfect size, in my opinion.
But my main recipe I use bone broth for is the classic chicken noodle soup. The vegetables I boil with the broth are complete mush by the time the bones are ready so I just throw those out and chop some new ones for my soup. I also love curry in my soup and always add that to my broth! This time, I used Eat Banza’s chickpea noodles and it was filling and reheated perfectly the next day for lunches at work! This soup goes great with my Keto Corn Muffins so I made a batch of those to go along with it! You can find that recipe HERE. Enjoy!
Supplies used for this recipe:
- 2 C cooked rotisserie chicken, chopped into 1-in pieces
- 8 C chicken stock or bone broth
- 1 C carrots, sliced
- 1 C celery, chopped
- 2 C cauliflower, chopped
- 1 C onions, minced
- 4 cloves garlic, minced
- 1 T curry powder
- Salt and Pepper, to taste
- 4 oz cooked noodles of choice
- In a 6 qt stockpot, bring stock or broth to a slow boil.
- Add all ingredients, except noodles, to broth and simmer 20 minutes or until vegetables are tender. Add salt and pepper to taste.
- In a separate pot, boil noodles according to instructions. Drain noodles and add to soup. Serve hot.