Meals with Mileage Leftovers: Homemade Chicken Noodle Soup

Remember that lemon roasted chicken from last night? Sure you do, you've been dreaming about it all day. But instead of digging into tradish leftovers when you get home, turn last night's meal into something totally different. Today: One-Pot Homemade Chicken Noodle Soup. Get ready, you're making the noodles from scratch. Don't fret, it's super easy and fun -- even the kids can help. 

Photo by Brianne DiSylvester


This recipe was inspired by my Great Nanny who always had a pot of chicken soup on. She made the noodles just like this -- kinda dumpling-like -- and they remind me of sipping some warm soup on a cold winter day while writing on her chalkboard in the kitchen. Plus, making the noodles are so fun -- get the kiddos involved, they'll love it!

Homemade Chicken Noodle Soup

  • 2 cups shredded roasted lemon chicken (from last night)
  • 4 cups chicken broth
  • 2 Tb soy sauce
  • 3 stalks chopped celery
  • 1/4 cup chopped onions
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Tb butter
  • 1 cup flour
  • 1 egg

Melt butter in a large pot and sauté celery and onions on high for 2-3 minutes. Add in shredded chicken (pulled apart from last night's meal) and sauté on high for another 2-3 minutes until browned. Combine soy sauce, chicken broth, salt, and pepper. Let simmer for 15 minutes. In a bowl combine 1 beaten egg and flour. Stir until a ball of dough forms. Add more flour if it’s still sticky. On a floured surface, roll out the dough and cut into 1/4 x 1/2 inch rectangles. No need to be precise. Bring the chicken soup to a boil and toss in the noodles. Cook for 5 minutes until noodles float to the top. Serve. 

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