Chicken Noodle Soup

There's nothing more comforting than homemade chicken noodle soup. The secret to an amazing chicken noodle soup? Make homemade chicken stock using the leftover carcass from a rotissaire chicken. If that sounds like too much work, use store bought stock instead. After you make the stock, the rest of this recipe goes very quickly and cooks up in just 30 minutes.

Soups

Prep: 30 min
Cook: 4 hours 30 min
Total: 5 hours (includes time to make stock)
Serves 10 to 12

Nutritional Info

T1D Carbs-per-gram ratio: 0.0895

Serving Size: 298g (about 27g carbs)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.

Stock
If possible, make homemade stock using leftover roast chicken carcass. If not, you can use chicken stock from the store.
Soup
2 tablespoons vegetable oil
Heat oil in a large, empty stockpot over medium high heat.
5 carrots, finely chopped
5 celery stalks, finely chopped
1 onion, finely chopped
Sauté vegetables over medium high heat until crisp, about 5 minutes.
Remove from heat temporarily.
10 cups chicken stock
1 ½ cups roasted chicken meat, shredded
1 tablespoon minced parsley
1 ½ teaspoon thyme
1 ½ teaspoon salt
1 teaspoon pepper
1 teaspoon Old Bay seasoning
Add stock, turkey, and spices to vegetables in a large stock pot. Return to stove and bring to a boil over high heat.
Reduce heat to medium-low and simmer for 10 minutes.
340g / 12 ounces egg noodles
Add egg noodles to pot and cook until noodle are al dente, approximately 5 to 10 more minutes.
Ladle and serve immediately.