If you are taking GLP1/GIP medications and are not all that interested in eating, this is a great stovetop simmer as it’s soothing to sip, packed with chicken protein and feeds your family well! Depending on how many folks you feed, this pot of soup can be portioned for 2 to 4 meals in deli containers for the freezer. WIN WIN.
It's teasing winter and with holiday cooking coming up, I need light fast meal to grab from the freezer. My grandma and mom never used ready made broth as a base, but now that I'M THE GRANDMA, I find that my finished soup is just as delicious if I use boxed broth and fortify it instead of starting from scratch using water.
Ingredients
4 whole chicken legs - the whole leg thigh combo is cheap plus gives soup the best flavor most quickly, but you can use 4 bone in thighs and 2 breasts if you prefer.
Sea salt and freshly ground black pepper
Two, 48 ounce cartons Chicken Broth - this is about twelve cups and I use Swansons Natural Goodness, from Walmart
4 carrots, peeled and cut to 1/2" slices
1 large sweet onion, peeled and cut to 1/2" dice
4 celery stalks, cut lengthwise and cut to 1/2" dice
Egg noodles
Freshly grated Parmesan cheese if desired, but I highly recommend
Instructions
Season the chicken with salt and pepper, arrange on a Pam sprayed sheet pan and roast in a preheated 400 degree oven, until skin is golden toasty brown, 35 to 45 minutes.
Add roasted chicken with deglazed juices from the sheet pan to a large soup pot along with the broth, carrots, onion and celery. Bring to a boil, place lid on pot with about a one inch gap, reduce heat and simmer until stock is intense and flavorful, 2 to 2 1/2 hours. It should also reduce by about one third. Turn off heat.
Remove chicken to a bowl and once cool enough to handle, pick meat from bones, shred into bite sized pieces and add back to the stock pot.
When ready to serve, boil the noodles in salted water until still a bit chewy, drain and add to soup with a couple additional tablespoons chopped fresh parsley. Check seasoning and add additional salt if needed. Bring soup to a slow boil, and cook for a few minutes, making sure noodles are tender.
Ladle into bowl and top with a couple spoonfuls of Parmesan! Yum.
To freeze: ladle into deli containers before adding noodles. To serve from freezer defrost in fridge, OR pop frozen into a pot and simmer until fully thawed, add freshly boiled noodles before serving.
