Cup of Chicken Noodle Soup
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.
If you like this recipe, let me know your thoughts in the comments below. Please check out my other recipes and I’d love if you’d pin it for later on Pinterest or follow along for other great recipes on Facebook, Twitter and Instagram.
- 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.
what a great way to serve the soup. Love it. Great recipe as well