Chicken Noodle Soup

  • Preparation 15 min
  • Cooking 30 min
  • Servings 6
  • Freezing Absolutely

Ads

Homemade chicken Noodle Soup

  • Olive oil
  • 4 stalks celery, diced
  • 3 large carrots, diced
  • 3 garlic cloves, finely chopped
  • 10 cups homemade chicken broth (or store-bought)
  • 1 tsp. salt (adjust to taste)
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • Pinch ground chili flakes (optional)
  • 1 tsp. chicken bouillon powder (or more, to taste)
  • Pepper to taste
  • 340 g (approx. 4 cups) egg noodles
  • 3 cups shredded rotisserie chicken
  • 1 handful chopped fresh parsley

Ads

Preparation

  • Place the celery, carrots and garlic in a large saucepan, drizzle with olive oil and season with pepper to taste. Cook, stirring, for 10 minutes, until the vegetables begin to caramelize slightly.
  • Pour in chicken stock, then add rosemary, thyme, chili flakes and bouillon powder. Bring to the boil.
  • Add noodles and shredded chicken, then simmer for 5-7 minutes, or according to package instructions, until pasta is al dente.
  • Remove from heat, add chopped fresh parsley and adjust seasoning if necessary. Serve immediately with buttered toast.