I love the versatility when it comes to using a whole chicken when making Chicken Noodle Soup. I personally make it two different ways. The first being, when I use leftover chicken after I cook my Herb Roasted Chicken recipe. And the second, is when I use the leftover chicken carcass from when I piece our home grown chickens. To help us utilize the whole chickens that we raise I found that if we take half of them and piece them so that I have breasts, legs, thighs, and wings grouped like they do in a grocery store more and more recipes open up for me. But more about that later. After piecing I am left with the ribs, back, and neck. And these are great for making Chicken Noodle Soup. Below you will find the recipes for using my leftover chicken! And the other can be found in my Chicken Broth Recipe.

Leftover Chicken Noodle Soup

8 cups of Chicken Broth

Leftover Chicken and Carcass from a roasted Chicken

3 large carrots, peeled and sliced

4 celery stalks, sliced

1 small onion, diced

2 garlic cloves, minced

2 bay leaves

2 tsp olive oil

½ tsp thyme

½ tsp oregano

Salt and Pepper to Taste

12 ounces of Old Fashion Egg Noodles or One Recipe of My Homemade Egg Noodles(Below)

To a large stock pot, add the olive oil and heat over medium heat. Once oil is hot add the carrots, celery and onion. Saute for about 5 minutes or until the vegetables start to soften. Add the garlic and saute for another 2 minutes.

Add broth, bay leaves, thyme, oregano, and pepper to the pot and bring to a boil. Boil for about 5 minutes or until vegetables are soft. Add your egg noodles and boil for 10 minutes.

Meanwhile, pull all of the leftover meat off of the bones and set aside. Once noodles are done, add chicken meat to the pot. And add salt to taste.

It is now ready to eat, Enjoy!

I was a buyer of Old Fashion Egg Noodles for years and wasn’t until one faithful day that I was in the middle of making my Leftover Chicken Noodle Soup Recipe and realized I was out, that I tried to make them for myself. And what I found was how easy they were and the fresh taste made that batch of soup one of the best I have ever made. The recipe below is just so simple that I know today is the day you are going to try and make your chicken noodle soup amazing.

Egg Noodle Recipe

1 cup flour

2 eggs

½ tsp salt

In a bowl, place the flour and salt. Stir together and make well to place the eggs in the center of the mixture. Crack the eggs and place in the center of the flour well. Stir until you can have most of the flour incorporated. Now pour the whole mixture out on a lightly floured surface and knead until all of the flour and eggs have been mixed together.

Set dough aside in the fridge for about 5 minutes. Cut the dough ball in half and roll out.

Roll out with a rolling pin until the dough is ⅛ thick. Next use a pizza cutter or knife to cut the dough in narrow strips, you can make them any size you want just be sure they are all the same thickness.

These noodles are now ready for the pot or can be laid out to dry for later use.