Chicken Noodle Soup
This is by far the best chicken soup recipe. Every time someone tries this chicken soup, they ooh and aah over how delicious it is. I love that it's so easy to make and it's just the perfect soup for fall and winter.
Equipment
- dutch oven or soup pot
Ingredients
- 1 large rotisserie chicken - deboned and roughly separated into bite size pieces
- 1 tbsp olive oil
- 3 stalks celery - chopped - approx. 1 1/2 cups
- 6 carrots - peeled and chopped - approx 1 1/2 to 2 cups
- 3-4 tbsp Better Than Bouillon Organic Roasted Chicken Base
- 8-10 cups water
- 6 ounces extra wide egg noodles - about half a bag
- 1 sprig fresh thyme
- 1 tbsp parsley - finely but roughly chopped
Instructions
- Add olive oil, chopped carrots and celery to a dutch oven or soup pot and cook over medium-high heat for about 5 minutes.
- Add water, bouillon paste, thyme and chicken. Stir to combine.
- Thyme does not need to be removed from the stem. Once it simmers in the pot long enough, the leaves will fall off and the stem can be removed.
- Bring to a low boil and cook for about 20 minutes.
- Add egg noodles and continue cooking until noodles are tender.
- Remove thyme stem. Scrape off any remaining leaves and add back to pot. Discard stem.
- Add parsley and a pinch of black pepper.
- Salt to taste. Always add salt at the end because rotisserie chicken has salt and the flavors all need to simmer for a while before adding more salt.
- Add more bouillon paste if needed.
- Serve right away or let cool completely and store covered in the refrigerator for up to 5 days.