Description
A comforting bowl of homemade chicken noodle soup.
Ingredients
Scale
- 1 rotisserie chicken, shredded (discard skin and bones)
- Olive oil (for sautéing)
- 4 stalks celery, chopped
- 4 medium carrots, peeled and chopped
- 1 yellow onion, diced
- 6 cloves minced fresh garlic
- 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried Italian seasoning)
- 1 ½ to 2 teaspoons Better Than Bouillon (Chicken Base flavor, to taste)
- 8 cups chicken broth (plus more as needed)
- 2 cups water
- 2 fresh bay leaves
- 4 or 6 sprigs fresh Italian parsley (used to infuse the broth)
- Salt and pepper to taste
- ½ pound extra wide egg noodles
- Chopped Italian parsley (for garnish)
- 1 lemon (to squeeze when serving)
Instructions
- In a large 6-quart pot, heat a few drizzles of olive oil. Sauté celery, carrots, and onions for about 8 minutes, until softened.
- Then, add minced garlic and fresh thyme, and cook for another 2 minutes until fragrant.
- Next, add the Better Than Bouillon, followed by the chicken broth and water, stirring to dissolve.
- Add bay leaves and the sprigs of Italian parsley. Season with salt and pepper to taste. Next, stir in the shredded rotisserie chicken.
- Bring to a boil, and lower to a simmer for 15 minutes, covered.
- Uncover and add the egg noodles. Cook, uncovered, for another 8 to 10 minutes until the noodles are al dente. Season with more salt and pepper as needed.
- Serve with chopped Italian parsley and a squeeze of fresh lemon juice for that touch of freshness and brightness. Enjoy!
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- To freeze, omit the egg noodles and add them when reheating, as they can become mushy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg