Chicken Noodle Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ˝ tbsp. butter
2 ribs celery, diced
3-4 large carrots diced
˝ yellow onion, diced
1 large potato, diced ( if desired)
1 clove garlic minced
10 cups chicken stock or broth
1 tsp. salt, to taste
˝ tsp. freshly ground black pepper to taste
⅛ tsp. dried rosemary, or more to taste
⅛ tsp. dried thyme
⅛ tsp. crushed red pepper flakes
1 batch homemade egg noodles or 4 cups dry egg noodles
3 cups rotisserie chicken
1 tsp. better than bouillon chicken flavor or chicken bouillon granules, more if needed.
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Directions: |
Directions:1. add butter, diced celery, carrot and onion to a large stock pot over medium heat. Sauté for 3 minutes. Add garlic and cook for another 30 seconds.
2. add chicken stock and season broth with rosemary, thyme, crushed red pepper, salt. (TASTE the broth before adding more salt) and pepper. Taste and add a spoonful of chicken bouillon as needed.
3. Bring the broth to a boil. Add potato (if desired) and cook until potato is almost done.
add noodles and cook until al denté. if using store-bought noodles do not overcook, remove pot form heat as soon as barely tender. The noodles will continue to cook.
4. add chicken. Taste the broth again and add more seasonings if needed.
5. store leftovers in refrigerator for 4-5 days.
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:20mins, cook time 20-30mins |
Personal
Notes: |
Personal
Notes: *** If not eating all the soup right away i cook/store the noodles separately and add when heating up the soup so they do not soak up all the broth and become soggy.
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