When I think comfort…this soup is exactly what pops into my head.
I’ve been eating this soup for over 20 years. My grandma/mom used to make this anytime one of us would be feeling under the weather and it is basically a hug in a bowl. Fast forward, now as an adult, I find myself making this several times a month even when I’m not feeling under the weather.
We have always used a rotisserie chicken because it’s so much easier and that crispy skin gives the broth so much flavor [even though I end up eating half of it while cutting up the chicken]. You can also use whichever type of noodles you like, I’ve always used elbows.
Oddly enough, the leftovers taste even better the next day.
See below a video of my chicken noodle soup!
Things you’ll need: Large dutch oven or soup pot
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Big bowl of comforting chicken noodle soup
- -1 rotisserie chicken, shredded or cubed
- -3 Tbsp olive oil
- -Small yellow onion, diced
- -4 cloves garlic, minced
- -1 1/2 cups carrot, sliced
- -1 1/2 cups celery, sliced
- -1 Tbsp butter
- -1 tsp dried thyme
- -2 bay leaves
- -3 tbsp ‘better than bouillon’ organic chicken flavor or 2 bouillon cubes
- -3 Qts low sodium chicken broth
- -1/2 bag of elbow pasta or other
- -Handful parsley, chopped
- -Fresh ground pepper to taste
- Serve with crackers or fresh baguette
- -Place a soup pot (or dutch oven) over medium/high heat and add olive oil.
- -Add onion, garlic, carrots, celery, thyme, and butter. Cook and stir about 6-8 minutes until vegetables begin to soften (I covered with a lid to assist).
- -Once the vegetables are tender, pour in chicken stock, add chicken boullion, shredded chicken and cover for another 5 minutes.
- -Add the pasta and stir a few times to ensure pasta doesn’t stick to bottom of the pot. Simmer for 20 minutes, taste to make sure pasta is cooked through and season with salt & pepper to taste.
- -Add chopped parsley and serve with crackers or fresh baguette.
Keywords: soup, chicken noodle, chicken noodle soup