HOMEMADE CHICKEN NOODLE SOUP Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 cups of chicken broth (store bought works fine)
4 cups of water
1 store- bought rotisserie chicken
3 tbsp. vegetable oil or olive oil or butter (your choice)
2 large onions, medium diced
2 large carrots, peeled and cut into rounds (I prefer small cubes)
2 large celery stalks, thinly sliced
3 cloves garlic, minced
1/2 c. parsley, chopped
1 tsp. dried thyme leaves
1 bay leaf
3 cups egg noodles
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Directions: |
Directions:Add chicken broth and water to a heavy bottomed stock pot. Bring to a simmer over med-high heat.
Meanwhile, remove the skin and bones from the chicken meat and shred the chicken meat. Set meat aside.
Add the skin and bones to the liquid in the stockpot.
Reduce heat to low and simmer, partially uncovered, for 25 minutes.
Strain broth through a colander into a large bowl. Set broth aside and discard skin and bones. Return stockpot to burner over medium-high heat.
Heat up the oil, then add the onions, carrots, celery, garlic and parsley. Saute until the onion is translucent.
Add reserved chicken broth, shredded chicken meat, thyme, and bay leaf.
Bring to a boil then add egg noodles and cook until noodles are just tender.
Remove bay leaf and serve warm. |
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Personal
Notes: |
Personal
Notes: Extra easy chicken noodle soup that starts with a rotisserie chicken.
Substitute the egg noodles with 1 1/2 c. barley, or whole wheat pasta.
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