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Chicken Noodle Soup

Will you allow me to sing the praises of canned chicken? Before moving off grid, the only thing I had ever made with the stuff was chicken salad and Buffalo Chicken Dip. I think stores must stock it merely because people buy it for that recipe! But I’ve learned that it is an essential item in my off grid/prepping pantry. I cook with it regularly. It makes meal prep so easy because the chicken is already cooked and ready to go, which means no defrosting, cutting, or precooking necessary. It makes a tough bird really tender! And best of all, it keeps without refrigeration.

chicken-cannedBefore you turn up your nose because you can’t imagine cooking anything with chicken out of a can, let me assure you that you can make this recipe with fresh chicken. But my own homemade canned chicken is a little different than the store bought version. It’s a lot less mushy and it actually falls apart more like slow cooked chicken. It is certainly more healthy because I make it and my chicken stock from our free range birds that have been raised right here on our homestead. Regardless of your feelings on canned chicken, it is a good thing to have on hand if the grid ever really does go down.

I love making soup, especially this time of year. And what better way to introduce you to cooking with chicken out of a can? It will certainly be better than canned chicken noodle soup, which of course has canned chicken! My whole family loves this soup and it is very simple to put together. Chop a few vegetables, throw your ingredients in the pot and let it cook. I often make this in the afternoon and keep it warm on my wood stove until dinner time.

Ingredients.
Ingredients.
Saute veggies in olive oil.
Saute veggies in olive oil.
Add stock and canned chicken.
Add stock and canned chicken.
Add noodles and cook until tender.
Add noodles and cook until tender.

“An American Homestead” Chicken Noodle Soup

chicken-noodle-soup4
1 Tbs. olive oil
1 onion
3 cloves of garlic, minced (or more if you love garlic like me!)
1 handful of baby carrots, chopped (or 2 regular carrots)
2 stalks of celery, chopped
2 bay leaves
1 tsp. Italian seasoning
8 cups of chicken stock
1 pint canned chicken or 12.5 oz. can (don’t drain!)
salt and pepper, to taste
8 oz. pasta (any kind is fine, but egg noodles are traditional)

Drizzle the olive oil in the bottom of a large pot. I never measure! Heat the oil and add onion, garlic, carrots, celery, Italian seasoning and bay leaves. Saute the vegetables on medium heat for a few minutes until lightly cooked and the onions start to look translucent. Add the chicken stock and canned chicken with its broth. Bring to a boil and reduce the heat to low. Allow your soup to simmer until the vegetables are completely tender, about 20 minutes. The flavors will begin to blend and the spices and bay will cook into the broth. I love the flavor of bay in my soups! Add the pasta and cook until tender.

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About JaimieB

Jaimie lives with her husband on their off-grid homestead known online as An American Homestead. They live with their two sons and her parents Tim and Joann on 50 acres located deep in the American Ozark Mountains.

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One comment

  1. Nothing better than home grown!

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