Ingredients
– ½ tablespoon Unsalted butter
– 2 ribs Celery, diced
– 3-4 large carrots, diced
– 1 clove Garlic, minced
– 10 cups Chicken stock or broth
– 1 teaspoon Salt, or to taste
– ½ teaspoon Freshly ground black pepper, or to taste
– 1⁄8 teaspoon Dried rosemary (optional)
– 1⁄8 teaspoon Dried thyme (optional)
– 1⁄8 teaspoon Crushed red pepper flakes (optional)
– 1 package Dry egg-noodles or bite-size pasta such as farfalle, rotini, or elbow macaroni
– 3 cups Cooked chicken meat, shredded (rotisserie chicken works well)
– 1 teaspoon Chicken bouillon powder or granules (optional, for extra depth)
Instructions
1-Preheat oven: Preheat your oven to 350°F (175°C).
2-Mix ingredients: In a large bowl, combine the flour, sugar, and baking powder.
3-Add wet ingredients: Stir in milk, eggs, and melted butter until the batter is smooth.
4-Bake batter: Pour the batter into a greased baking pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
5-Cool and serve: Allow the baked goods to cool before serving.
Last Step:
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🥕 Prepare the broth ahead of time or use leftover chicken carcasses for a richer homemade stock.
⏲️ Undercook the noodles by 1‑2 minutes if you plan to freeze the soup; they will finish cooking during reheating.
❄️ Cool the soup quickly, then store in airtight containers. It keeps 4‑5 days in the refrigerator or up to 2‑3 months frozen.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Standard (gluten‑free options available)
Nutrition
- Serving Size: 1 bowl (≈ 300 ml)
- Calories: 206
- Sugar: 6 g
- Sodium: 934 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 58 mg