Simmer for a few more minutes until heated through. Once soup is simmering, pour the noodles in and stir. When ready to reheat, pour the soup into a pot and simmer over medium-high heat. Store the soup in an airtight container and the noodles in a separate airtight container and store in the refrigerator for up to 3 days. Then in a separate pot, boil the noodles in some water until al dente. To make our soup ahead of time, prep the soup as the instructions are written, but omit the noodles. To prevent all the stock from being soaked up by the noodles (and the noodles in turn getting soggy) we recommend prepping and storing the soup differently from if you were to make and serve it fresh. When chicken noodle soup sits, the noodles tend to soak up all the liquid. Make Ahead Instructions for Our Chicken Noodle Soup Ingredients 2 tablespoons olive oil 1 cups vertically sliced onion 1 cups diagonally sliced carrot cup diagonally sliced parsnip 3 garlic cloves. It serves as the backbone of the overall soup!Īs we mentioned above, you can definitely use a homemade stock if that’s your preference! It’s definitely the route we take if we happen to have some in the fridge or freezer. Since our recipe uses a store bought stock, to save on time, it’s really important that the stock is a high quality stock with great flavor.
Use a homemade chicken stock if you have it on hand or prefer it!.Add more vegetables like zucchini or broccoli florets!.If you only have long strand pasta, then just break them up into ‘spoonable’ pieces. Replace the egg noodles for any shaped pasta you have on hand.Stir some leafy greens in at the end, like spinach or kale, for added fiber.Variations for Our Chicken Noodle Soup Recipe
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