Yummy Chicken Noodle Soup!

Oh, the comfort of a warm bowl of homemade soup to warm you up on these chilly winter and spring days!!

In March, we had a "Thanksgiving in March" turkey dinner (click here)
and I had saved the turkey carcass so we could make soup on another day. This is such a great way to make up broth for a soup....save the turkey carcass/bones (most people just get rid of it) and put it in a freezer bag to enjoy a batch of soup at a later date.
I just learned last year that by boiling the chicken/turkey bones this is what adds all the yummy flavor to your broth.
(I always thought it was the meat that added the flavor, but it is actually the bones).
(here is a great article I read about making chicken stock...click here)
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Well, this weekend we were lucky to get to boil it up and make a yummy batch of Chicken Noodle Soup, complete with homemade egg noodles as well!

First,
I pulled the Carcass out of the freezer and put it in a stock pot and filled the pot half full of water....I brought it to a boil and reduced heat to simmer and let it simmer most of the morning/afternoon.

Since it was a Saturday morning and we were already in a mess in the kitchen from making pancakes for breakfast, I quickly made up the egg noodles to take advantage of the kitchen mess.

Next,
I saved aside 3 quarts of broth I then de-boned the turkey by pulling all of the meat off the bones and added it to the broth along with the cut up veggies and cooked until they were tender and then added in the noodles/cream soup base and we ended up with the YUMMY soup shown below!
(PS...I saved the rest of the broth and put it in freezer bags (2 cups per bag) to be able to pull out for future meals that require chicken broth).

Chicken Noodle Soup
Cook 1 whole chicken (OR leftover turkey carcass) and simmer until meat falls off the bones.
Remove chicken//turkey and de-bone.
Save 3 quarts of the broth

To the 3 quarts of chicken stock add: (if you don’t have “chicken stock” just have 3 quarts of water with 4 bouillon cubes)
2 cups chopped celery
2 cups chopped carrots
2 large chopped onions
Cooked chicken or turkey
Cook until veggies are tender.

Stir in until dissolved:
2 cans cream of chicken soup OR homemade “cream soup” base (recipe shown below)

Stir in homemade noodles and salt/pepper to taste.
Cook until noodles are tender (15-20 minutes)

This is a very creamy and yummy soup...
the homemade noodles make it the best.

Homemade egg noodles
3 egg yolks (beat well)
½ tsp salt
½ cup water
2 cups flour

To the egg yolks add the salt and water.
Stir in the flour and mix well.
Roll out on a floured surface REAL THIN.
Let dry 15-30 minutes.
Slice real thin, spread and dry.
Drop into hot soup or broth and cook until tender. 15-20 minutes.

When I'm making a thrifty soup I sure don't want to add in expensive cans of Cream of Chicken Soup and so I made my own soup replacement using food storage items. These 2 Chicken Bouillon brands do NOT have any MSG in them.

Cream soup Base
¾ cup powdered milk
4 Tbsp. Cornstarch (heaping)
4 cups HOT water
2 Tbsp Chicken Bouillon

Mix milk & cornstarch in pan.
Add hot water and Bouillon.
Cook until thickened stirring constantly.

Makes enough to replace 2 cans of cream of chicken soup in recipes

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How Frugal is this meal?

broth/turkey---FREE
onions---.40
celery/carrots---.75
egg noodle fixins---.30
cream soup replacement---.50
..........................................
Total---$1.95

We fed 4 people 1 dinner
~~and~~
3 people 2 lunches!!

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Gotta love the amazing thrift of soup!
(whenever I make this I hear...
"Yay, yummy noodle soup for dinner"!)