Although the weather has barely dropped below freezing, and we haven’t seen a flake of snow since last winter, I’d say it’s still solidly soup season – the best season for lazy chefs like me! This time of year, when that ‘what’s for dinner?’ panic sets in, I just boil water for some noodles, melt some broth in a pot, throw some veg into the broth to cook, pull out some leftover meat from the fridge, and voila, dinner is ready!
This soup is so simple it feels silly to even make it into a recipe, but I’m doing it anyway! Maybe you need a little meal inspiration and this will help. This soup is picky-kid friendly, and last time I made it I had two grown men tell me it was the best soup they’d ever had!
Ingredients:
1 x 1.7L bag of Spray Creek Ranch poultry broth or pork broth (or homemade)
1-2 large carrots – quartered and sliced
1/4 onion – minced
1 large clove garlic – minced
1 x 500g package of noodles, cooked according to package.
1/2 leftover roast chicken, chopped into small pieces – click here for a super easy instant pot roast chicken recipe that works great for this!
salt and pepper to taste
*NOTE: The veggies and meat in this recipe are very flexible. Sliced smokies or our smoked turkey drums or wings would be easy substitutes for the chicken, and cabbage or kale are great in this as well.
Method:
- Cook the noodles according to package instructions, drain, rinse, and set aside
- Thaw a 1.7L bag of chicken stock in a pot. Once thawed add carrot slices, and minced onion and garlic. Simmer until carrots are soft – about 10 minutes. Then add pre-cooked chicken pieces and bring the soup back to a simmer. Add salt and pepper to taste
- Serve noodles into bowls and spoon the hot soup on top. I like to keep the noodles separate so they don’t get soggy if you have leftovers.
- Enjoy!
Spray Creek Ranch 