Tuesday, October 18, 2016

Homemade Chicken Noodle Soup

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There's nothing like a big bowl of comfort on a cold day, right?

Well today was cool and breezy so I decided it was the perfect day for homemade soup.

And what better way to use a store bought rotisserie chicken than in a pot of soup.

I could actually eat soup any day of the week, whether it's hot or cold out.  That's how much I love soup.

The other great thing about soup is I put the majority of it in a bowl in the fridge and send it to school and work with the kids/adults in my house.

All I have to do in the morning is heat up their Hydro Flask food flask with some boiling/super hot water for a few minutes, pour it out and pour in the super hot soup and they have lunch or dinner that literally stays hot for hours. (No, I'm not getting paid to sponsor them I just REALLY LOVE my Hydro flasks)

So go make a batch for your family and enjoy this soup all week!

Here's what you need:

2 Tbs. canola oil
2 Tbs. butter
3 celery stalks, diced
3 large carrots, peeled and sliced
1 yellow onion, diced
3 garlic cloves, peeled and minced
1 tsp. oregano
1 tsp. Italian seasoning
1 bay leaf, remove before serving
1/2 tsp. thyme
salt & pepper to taste
1 Tbs. chicken bouillon
1 whole rotisserie chicken, pulled and cut up
64 oz. low sodium chicken stock
1/4 pound spaghetti broken into small pieces or at least in half

In a large stock pot or Dutch oven, heat the oil and butter over medium high.

Add the carrots, onions, and celery. Cook until tender, about 6 minutes. Add the garlic and stir for minute.
Add seasonings and stir well.  Add the chicken stock and stir.  Bring to a boil then reduce to a simmer.
Simmer for 20 minutes.
Add the chicken and noodles and stir well. Return to a simmer then simmer until noodles are as tender as you like. About 10 minutes.  Remove bay leaf.
Serve for lunch, dinner, or after school snack!
Mmmm mmm good!


Serves 8 - 10 or more.

Here's the handy printable - Chicken Noodle Soup

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