There’s nothing like a bowl full of homemade chicken soup to satisfy that comfort food craving. If you thought it was too difficult to make it from scratch, think again. All you need are a few basic ingredients (most of which I usually have on hand all the time) and some time. This is a perfect recipe to make on a Sunday afternoon. Leftovers keep well in the refrigerator and of course, you can portion it out and freeze for later too.
This recipe is one my dad makes a lot. It’s originally from a local restaurant here in Houston (Rudi Lechner’s) but I adapted it slightly to make it more to our taste. The recipe appeared in the newspaper years ago. My kids LOVE it! Now I gave it a try myself and I’m not sure why I don’t make it more often…it is SO easy!
For this soup I used the leftover Slowcooker Rotisserie Chicken that I had on hand. Did you also know you can freeze the rotisserie chicken carcass until you want to make soup? I do this all the time! I was also excited to find whole-grain egg noodles to use in my soup! My family didn’t seem to notice the difference and I actually liked them a little more than regular dumpling-style pasta. Yay for easy extra dietary fiber!