It's officially fall, so that means it's finally SOUP SEASON!!!! We LOVE soup, and this chicken noodle soup does not disappoint. Homemade chicken noodle soup is always delicious and is the perfect pick me up for a gloomy day. This recipe is easily freezable as well so if you have extras you can save it for another day!! What's nice about this recipe too is that if there is a particular vegetable you like, you probably could stick that in too! On the flip side, if you don't like one of the vegetables we are suggesting, just pull it out! This is a very versatile recipe that can be customized to your liking.
Ingredients: 28-32 oz of chicken stock 1-4 teaspoons chicken bouillon (if you add more water, add more chicken bouillon, for low sodium, omit) 3-4 stalks of Celery, finely chopped* 1 cup finely chopped* carrots 1-2 large finely chopped* onions (white and vidalia are great, yellow works as well) 1 teaspoon of Italian herbs (replaces pepper) 1 rotisserie chicken shredded (can also use prepackaged shredded chicken or 2-3 chicken breasts) Extra water as needed 3-4 cloves of garlic chopped or pressed (or 2-3 teaspoons of garlic powder) 3-4 teaspoons of onion powder 3-4 teaspoons of parsley flakes 1-2 teaspoons of olive oil 2 cups elbow or cavatappi noodles *We prefer veggies to be very small and chopped up, if you like big veggies in your soup then feel free to coarsely chop them! Instructions: 1. In a large pot, sauté chopped onions in the olive oil until onions are translucent (can see through them). 2. Add in garlic and sauté. 3. Add in chicken broth, bouillon, chopped celery, chopped carrots, onion powder, parsley flakes, and Italian herbs. 4. Stir. 5. Add in shredded rotisserie chicken. 6. Stir. 7. Add noodles and Cook on low heat until boiling stirring every 3-4 minutes as needed. 8. Let it simmer on boiling for 5 minutes. 9. Turn off the heat. 10. Ladle some soup out and enjoy!!
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Both of us really love to cook, and we each have come up with some pretty good recipes. We will share them here!
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