I LOVE having chicken stock in my freezer – not only for recipes – but for quick soups as well. I generally freeze some of my stock with pieces of roasted chicken left in it so I can make soup in a jiffy. Literally – this isn’t a recipe – thaw soup & chicken – add some broken spaghetti pieces – eat.
I make this for lunch some days when I’m craving soup. I’m at the point now where I hate canned soup – it tastes awful. I’d rather make my own, even if it takes a few more minutes. Once the stock is thawed, this soup is ready in minutes – just cook until the pasta is al-dente and devour it!
Easy Chicken Noodle Soup
- 1 quart homemade chicken stock - frozen with roasted chicken pieces inside
- 1/2-3/4 C spaghetti broken into fourths
- salt & pepper to taste
In a small pot add your frozen stock and cover, heat on low until completely thawed and then turn up heat to bring to a boil
Add in broken spaghetti pieces and cook approx 13-15 minutes until al dente