leftover-chicken noodle soup

         

I love chicken noodle soup, but find the process of cooking a whole chicken in the soup is just to time consuming. In this soup, I used grilled chicken from the night before, and just threw it in the soup to heat up five minutes before serving--and it tasted great.
       
I used this recipe from Midwest Living as my base, but didn't use the frozen egg noodles (because my family doesn't do freezer section...except ice cream) an instead boiled whatever noodles we had in the pantry (in this case regular spaghetti) and and added them to the soup. i also just used salt and pepper rather than italian spices and omitted the bay leaf, parsley, and celery...i kept it pretty simple:) and added some sugar snap peas.

the base recipe:

Adapted from Midwest Living

ingredients:

about 1 32 oz. box of chicken broth

about 2 cups chopped vegetables of choice

(celery, carrots, snap peas, etc)

1 cup chopped onions

1 cup water

seasonings to taste of your choice

(salt/pepper)

 whatever soup noodles you like (boiled as indicated on package)

2 cups cooked and chopped chicken

directions:

combine broth, vegetables, water, and seasoning in a small soup pan. let it boil, then turn the heat to simmer and put a lid over it for about five minutes. add the boiled noodles and turn the heat to medium high and add the cooked chicken until it is warm all the way through. enjoy!