Colder weather is upon us and comfort food comes to mind. With my kids back to school it’s only a matter of time before those sniffles begin and we’re nursing the first cold of the season. These individual size Cup of Chicken Noodle Soup’s make an easy grab-and-go lunch to lift the spirits or gift idea for someone who might need a lift to their day.
Chicken broth is easy to make; simply put the carcass from a previous whole chicken meal into a large soup pot, fill with water until the carcass is about 3/4 covered, bring to a rolling boil and reduce to simmer for 3-4 hours. Remove the carcass, skim off the top and strain through a fine sieve.
This recipe should make approximately 12 – 250ml mason jars; tie with bakers string and a disposable spoon. I purchased these cute wooden ones from a party store but you could use plastic as well. Ensure the jars and lids are sterilized before filling and seal by hand tightening once you fill each jar about 1-2cm from the rim with hot soup. The lids will make a slight popping sound once they seal. You can fill larger family size jars to reheat as well. These can be stored in the refrigerator for up to 5 days for best results.
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- 12 cups chicken broth
- 2 cups chicken, cut into chunks
- 1 cup carrots, sliced
- ½ cup celery, sliced
- ¼ cup green onion, sliced
- 2 garlic cloves, minced
- 2 cups pasta shells
- 1 tsp parsley
- ⅛ tsp pepper
- ½ tsp salt
- 2 bay leaves
- Bring the chicken stock to a boil in a large soup pot, reduce to a rolling boil.
- Add all ingredients except pasta and reduce to a simmer for 20 minutes.
- Add pasta and continue cooking for another 6-7 minutes, until pasta is cooked but not too soft.
- Remove bay leaves and remove from heat.
- Fill jars to 1-2 cm from the top lip of the jars, twist lids hand tight while still hot and let sit until cool.
- Store in the refrigerator for up to 5 days and reheat in the microwave, lid removed, for 3-4 minutes.