Fitzgerald Lane
Chicken Noodle Soup Recipe
Easy Peasy Chicken Noodle Soup
It’s a bitter cold winter day here in Michigan. We are entering into the long months of winter, and I’m ready to resume making all our favorite soups! Today, I’m starting with the easiest Chicken Noodle Soup Recipe, ever.
Chicken Noodle Soup
Easiest Chicken Noodle Soup
Ingredients
- 1-2 Shredded Rotisserie Chicken You could also use cooked and shredded chicken breasts or thighs
- 1 Large Onion- chopped
- 4-5 Celery Stalks Chopped
- 4-5 Large Carrots Chopped
- 1 Cup Olive Oil
- 1 TBSP Thyme
- 1 TBSP Oregano
- 4 Cup Chicken Broth
- 1 Cup Water – may need more or less
- Pasta of choice
- Salt to taste
- Pepper to taste
Instructions
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Turn your oven on to 420 degrees.
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Chop your vegetables
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Lay your carrots evenly on a cookie sheet, lined with aluminum foil. Using Olive oil, coat the carrots and then season with salt and pepper. Place carrots in oven for 15 minutes.
You want the carrots to become somewhat tender, but not fork tender. They will continue to cook in the soup.
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Saute' your onions and celery, using olive oil, in a dutch oven dish. We are looking for a gentle saute, the onions should just beginning to become clear.
The onions and celery will also continue to cook in the soup.
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Add Chicken broth and chicken to the sauteed onions and celery mixture.
Add seasoning, including salt and pepper.
Add shredded chicken.
Add carrots.
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Let simmer for 20-30 minutes on low heat
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Add pasta or noodles of choice. Add additional water if needed.
I prefer an egg noodle for our soup. Let simmer for 30 minutes or until noodles and carrots are ready.
This is such a great soup for the family. It freezes beautifully and stretches well. It’s a go-to for our family, especially in the cold winter months. This soup also goes wonderfully with the Amish white bread that I shared a few weeks back.
Enjoy Friends,
