Mama Lyd Sourdough

If there’s one thing I’ve learned as a mom, it’s that chicken noodle soup is basically a survival skill. When schedules are packed, kids are run down, or sickness starts making its way through the house, this is the meal I always come back to. Today I’m making a big pot of classic chicken noodle soup using leftover turkey from thanksgiving, which is perfect since after gathering with family, sickness is likely in our near future. It’s the kind of meal that instantly makes everything feel a little calmer.

Chicken noodle soup is a must during sick season. When appetites are low and everyone needs something gentle but filling, this soup checks every box. The warm broth is soothing, hydrating, and easy on little tummies, while the chicken adds protein to help keep everyone fueled. Everyone has their own version, so I’m excited to share mine.

This is a meal I know all my kids will eat no matter what. We love pairing with sourdough (duh) and honestly I cannot think of a better “I feel sick” kind of meal.

What type of noodle?

This is basically up to preference. I prefer egg noodles (The frozen ones)

But you can use

• Egg noodles (dry or frozen)
• Dry Elbow pasta (or any dry pasta)
• Homemade Egg Noodles

Broth/Stock?

I personally love using homemade chicken stock. Especially if you have leftover rotisserie chicken or turkey.

Homemade chicken broth and homemade chicken stock are similar, but they serve slightly different purposes. especially in home cooking.

Chicken Broth

Chicken broth is typically made by simmering meat (and sometimes bones) with vegetables and aromatics for a shorter amount of time. Because it relies more on the meat, broth has a lighter body and cleaner flavor. It’s seasoned and meant to be enjoyed on its own, which makes it perfect for sipping, soups like chicken noodle, or anytime you want something comforting and gentle. Broth feels cozy, soothing, and ready to serve right out of the pot. You’ll need to simmer everything for about 1-2 hours.

Chicken Stock

Chicken stock is made primarily from bones, often including joints and cartilage, and is simmered for a longer period of time. This longer cooking pulls collagen from the bones, giving stock a richer body and slightly gelatinous texture once cooled. Stock has a deeper, more savory flavor but is usually left unseasoned, making it a strong foundation for sauces, gravies, and soups where you’ll adjust the seasoning later. This one you will simmer for 6-8 hours.

You can easily make these at home, I recommend either chicken stock or a mix of both. You can’t go wrong! In a pinch, use the boxed stuff or a bouillon powder, cubes or paste.

How to make chicken stock

Remove Meat from the rotisserie chicken or leftover turkey. Save the meat for the soup later!

Add the bones (and skin) to a big pot along with your favorite veggies and herbs. Cut up onion (with the skin is fine) Garlic sliced in half (skin is fine), Cut up carrots, celery, bay leaves, rosemary, thyme (I LOVE thyme so I add alot), peppercorns, Parsley, and fill the pot with water.

Bring to a boil then you will lower temp to simmer with the lid on for atleast 2 hours but up to 12 hours. I like going as long as I can.

Strain the stock through a fine mesh strainer and discard bones, veggies, etc. then you are left with nice clear chicken stock.

Refrigerate and use within 3-4 days. Store in an air tight container. I use these Jars to store my stock and broth in!

Add some salt when using it! So tasty, comforting and healing.

Here’s a video for a visual!

We get a $5 rotisserie chicken from same club and use the meat for meal preps and then I use the bones for stock. So easy and lowers our grocery bill!

Soup molds like This make it so easy to freeze leftover broth and soup. Pour them in once there cooled and when they are frozen, place them in freezer bags!