Chicken Noodle Soup
A classic homemade chicken noodle soup made with rotisserie chicken for a quick, easy and delicious meal.
Equipment
- 1 heavy bottom dutch oven or pot
Ingredients
- ½ med white onion, diced small
- 2 med carrots, peeled and sliced small
- 2 celery stalks, diced small
- 1 sprig, fresh thyme
- 8 cups chicken broth or stock
- Kosher Salt & freshly ground pepper *to taste
- 2 Tbsp olive oil
- Leftover rotisserie chicken, shredded
- 1 cup pasta of choice *see notes
- 2 Tbsp Better than bouillon (or alternative)
- 1 tsp Poultry seasoning (Optional)
Instructions
- Prepare all of the veggies first
- In a heavy bottomed dutch oven or pot, add the olive oil and heat over medium heat.
- Once the oil is hot add the vegetables and saute until the onions are translucent, about 5 minutes. Season them with kosher salt and freshly ground black pepper to your taste.
- Add the chicken stock, (store bought or your own homemade), bouillon and the thyme and taste for seasoning. Add the poultry seasoning if using.
- Add the pasta, Let it simmer for 15 minutes
- Serve and enjoy.
Notes
- If you want to freeze any leftover soup, I recommend removing the pasta noodles before you do, otherwise they will absorb all of the broth and become mushy.
- If I am making this soup to freeze then I do not bother with the noodles at all. When I am ready to serve the soup, I cook noodles separately then add them to the soup just before serving.
- You can use fresh chicken in this recipe rather than rotisserie. If using chicken breasts then dice them into bite sized pieces and put them in some of the broth to poach on simmer for 15 minutes before starting the recipe, then add just as you would rotisserie chicken. Alternatively you can poach a whole breast or two, then shred them once they've cooled.