Chicken Noodle Soup
User Reviews
5
Chicken Noodle Soup
Description
Chicken Noodle Soup uses shredded rotisserie chicken combined with diced carrots, onions, celery, and minced garlic sautéed in olive oil. The broth is flavored with fresh thyme, rosemary, and sage, seasoned with salt and pepper, then simmered to soften the vegetables. Adding larger chicken bones wrapped in cheesecloth infuses additional richness into the broth during simmering without the need for hours of cooking. Medium egg noodles are then cooked in the broth until tender, before stirring in the chicken meat, chopped parsley, and an optional splash of fresh lemon juice to brighten the flavors.
The vegetables provide a tender base, while the noodles add a pleasing bite to the soup. The layered herbs enhance the broth's aroma and complexity, and the shredded chicken contributes hearty protein. This soup can function as a main dish or a starter and showcases classic combination of ingredients for a comforting homemade hot soup.
A recommended step is to prepare some ingredients, like shredding the chicken and chopping herbs, during vegetable sautéing and simmering to save time. Using a poultry herb package or dried herbs can simplify preparation. The soup is a balanced option for home-cooked meals when fresh herbs and rotisserie chicken are on hand.
Ingredients
- 2 Tbsp olive oil
- 1 1/2 cups carrot about 3, diced
- 1 1/2 cups onion 1 medium, yellow, diced
- 1 1/4 cups celery about 3 ribs, diced
- 3 garlic minced, cloves
- 2 (32 oz) cartions chicken broth or homemade chicken stock, low-sodium
- 2 tsp each thyme chopped, fresh
- 2 tsp each rosemary
- 2 tsp each sage
- salt freshly ground
- black pepper freshly ground
- 2 cups (5 oz) medium egg noodles (dry)
- 3 cups chicken from about a 1 3/4 lb - 2 lb rotisserie chicken, shredded rotisserie
- 3 Tbsp parsley chopped, fresh
- 1 Tbsp lemon juice optional, fresh
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add carrots, onions and celery and 4 minutes, then add garlic and saute 1 minute longer.
- Stir in chicken broth, thyme, rosemary, and sage. Season with salt and pepper to taste.
- Optional highly recommend step: place larger bones of rotisserie chicken (legs, wings etc) and some of the browned skin on a few layers of cheesecloth, wrap up and tie with butchers twine. Add sachet to pot submerging in broth. This really does add a lot of flavor even though it doesn't simmer for hours.
- Bring mixture to a boil, reduce heat to medium-low, cover pot and simmer until veggies are almost tender, about 10 - 15 minutes.
- Stir in noodles, cover and boil over medium heat until noodles are cooked through, stirring occasionally, about 7 minutes (or as directed on package).
- Remove chicken bones if used, stir in chicken, parsley and lemon and serve warm.
Notes
- Using a poultry herb package can simplify gathering fresh herbs if available.
- Prep ingredients during cooking steps like shredding chicken while vegetables cook to reduce total time.
- Wrapping chicken bones in cheesecloth and submerging while simmering enhances broth flavor efficiently.
User Reviews
Overall Rating
5
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