Chicken Noodle Soup
Chicken Noodle Soup
Hello, my friends. I have received my first Re-Quest =) Courtesy of Rob Albright. He asked if I could help him out with a homemade chicken noodle soup for when you’re feeling sick, and need that soothing comfort you can only get from a good hearty homemade Chicken Noodle Soup. I took that request and immediately started thinking about it. I have something that I think you all will like. This recipe is made with a Rotisserie Chicken, Egg noodles and some fresh herbs.
what you need
olive oil
onion
large carrots
celery
salt
pepper
garlic
parsley
rosemary
thyme
chicken broth
frozen egg noodles
rotisserie chicken
parmesan cheese
how to make it
Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery, salt, pepper, rosemary, and thyme. Cook stirring frequently for 13 minutes.
Add the garlic and cook for 2 minutes.
Add the chicken broth and bring to boil.
Add the egg noodles and cook for 5 minutes.
Add the shredded chicken and cook for 5 minutes. season with salt and pepper to taste and serve with parmesan cheese Garnish with fresh parsley.
INGREDIENTS
- 1/4 cup olive oil
- 1 large onion (chopped)
- 3 large carrots (sliced)
- 4 celery stalks (chopped)
- 1 tsp salt
- 1 tsp pepper
- 2 tsp fresh rosemary (chopped)
- 2 tsp fresh thyme
- 3 tsp minced garlic
- 8 cups chicken broth
- 16 oz frozen egg noodles
- 1 large rotisserie chicken (shredded)
- 1/2 cup fresh parsley (chopped)
- parmesan cheese to taste
INSTRUCTIONS
-
- Heat oil in a large stockpot over medium heat
- add the onions, carrots, celery rosemary, thyme salt, and pepper. Cooking, stirring frequently for about 13 minutes
- Add the garlic and cook 2 minutes
- Add the chicken broth and bring to boil
- Add the frozen egg noodles and cook for 6 minutes
- Add the shredded chicken
- Cook for another 5 minutes
- Add salt and pepper to taste
- Serve with parmesan cheese
- Garnish with Chopped Parsley