Chicken Noodle Soup is the “ultimate” comfort food. It’s one of those recipes that just makes you feel better. This big hug in a bowl is great for cool days, heart breaks, body aches and any time you need a little extra loving.
With flu season in full swing in my little home town (yes it hit my house this week), this recipe is a go to for me! My memories take me back to my childhood. Yes way back then and now too, when under the weather, I always crave chicken noodle soup. Now please don’t gasp – but yes my mom gave me the kind from the can – that is NOT what I crave these days.
Well….. with this easy recipe you can give your family a “homemade” version of TLC in a steaming bowl of greatness (not from the …can you hear mom voice?) AND…. To boot you do not have to spend an entire day in the kitchen to get it!
So here we go, head out to your grocery store {in my case Publix – because really is there any other?? – It’s a southern (FL) thing} to grab your time saving ingredients: like ready made rotisserie chicken, a bag of egg noodles, and the rest of the “homemade goodness” ingredients. Or you could already have them in your kitchen – they are pretty common items.
Then whip up this recipe in record speeds! – Completely unrelated did I mention I met Richard Petty Recently at the PMA #freshsummitt!! Make sure when picking up your fresh ingredients you get them #freshfromflorida! Richard Petty would be proud!
Okay!! Here is the recipe already! I hope you enjoy, try the recipe and share your comments with me!
Head over and find this and more fabulous food on Meal Plan Monday and Weekend Pot Luck!
Ingredients
- 2 tablespoons olive oil
- 2 to 3 carrots peeled and sliced
- 2 to 3 celery stalks sliced
- 1/4 of a medium Vidalia Onion diced small
- 2 garlic cloves minced
- 80 ounces of chicken broth you can adjust this to your liking
- 1 to 2 bay leaves
- 1/2 to 1 teaspoon fresh thyme or 1/4 to 1/2 dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon black pepper
- salt this is by preference, you can also use low salt chicken broth if you need to watch salt
- 12 ounces egg noodles - pick your favorite to use
- chicken breasts from a rotisserie chicken - shredded or chopped I use the lemon pepper one
- flat leaf parsley to garnish optional
Instructions
- In a large dutch oven heat oil over medium-high heat.
- Add carrots, celery, and onion and sauté until softened about 7 or 8 minutes over medium heat. Stirring so they do not burn.
- Add garlic and sauté for about two more minutes. Stirring so not to burn.
- Add chicken broth, thyme, oregano, pepper, and chicken. Bring to a boil (return to medium-high heat) and let boil for 5 minutes. Turn down to medium to medium-low heat, depending on your stove, and cook for 30 minutes to 1 hour. (just depends on how much time you have) I like to cook for an hour.
- Add noodles and cook for about 10 minutes or until noodles are soften. If needed add more chicken broth or water and adjust salt as desired.
- Taste soup and add salt for desired taste. This will vary with saltiness of broth and rotisserie chicken. I added about 1/4 teaspoon. Now is the time to adjust your spices (i.e. more salt,pepper, and herbs) to your personal preference. Tip - if you do not have a lemon pepper rotisserie chicken - you could add a little fresh lemon juice to brighten it up. Remove the bay leaves and serve immediately. You can refrigerate this in an airtight container for 3 to 5 days in the refrigerator or freeze for up to 6 months.
