Homemade soup was a regular on the menu when I was growing up, whether it was for lunch or as a first dish at dinner. Now, we just reach for a can of soup in the pantry, open and heat it in the microwave....not the same, not the same at all.
The cooler weather is on it's way and there is nothing like comfort food to make you feel all warm and snuggly. Try this quick and easy chicken soup recipe. You won't be disappointed.
- One whole cooked rotisserie chicken
- 1/4 lb of egg noodles
- 3 large celery stalks, chopped
- 4 large carrots, chopped
- 1 large white onion, chopped
- 1 Tbsp of butter
- 32 oz container of low sodium chicken broth
- 1/2 of 15 oz can of petite diced tomatoes (optional)
- Sprinkle of parsley flakes
- Pinch of garlic powder
- Salt and pepper to taste at end
Skin rotisserie chicken and remove the white meat.
Chop into bitesize pieces
Sautee the celery and onion in the butter until transparent
Sautee the celery and onion in the butter until transparent
Add chicken broth, tomatoes and carrots.
Simmer for 1/2 hour or until carrots are tender.
Add Chicken and continue simmering while noodles cook
Cook noodles in a separate pot. (you can substitute Orzo, Dilanti pasta or even rice, if desired)
Add pasta to chicken soup.
Simmer for 10 more minutes
Add some parmesan cheese if desired and enjoy!!
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