CHICKEN NOODLE SOUP

INGREDIENTS

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 ribs of celery, chopped
• 3 large carrots, chopped
• 2 garlic cloves, chopped
• 1 teaspoon dried parsley
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoons thyme leaves
• 6 cups chicken broth or low-sodium chicken stock
• 3 cups raw egg noodles
• 2 1/2 cups cooked chicken breasts or diced chicken thighs (fried chicken)
• 1/2 cup heavy whipping cream
• kosher salt and freshly ground black pepper

INSTRUCTIONS

In a large Heat saucepan or heavy pot oil over medium heat. Add onions, celery, and carrots and cook until onions and celery are soft; stir frequently. Reduce heat to low and add garlic, parsley, poultry seasoning, black pepper and thyme leaves. Cook for 1 minute, stirring constantly. Add the chicken broth and bring to a boil.Once simmering, add the egg noodles and cook until almost tender. about 15 minutes. Add the diced roast chicken and simmer until the pasta and carrots are tender. Reduce the heat to low and add the cream. Season with kosher salt and freshly ground black pepper. For best results, serve promptly.

NOTES

Rotisserie Chicken is available at most local supermarkets and big box stores such as Costco and Sams.
You only need about half the chicken, so enjoy the other half in one of my many fried chicken recipes.
You can use any type of egg noodles, including Amish and frozen. All you have to do is cook them until they are almost tender, then just add the diced chicken and finish cooking.
If you know there will be leftovers, simply remove that portion before adding the pasta.Then, as you reheat the leftover soup, let it simmer and add the egg noodles until almost tender. Then add the chicken and finish cooking until tender.
Freeze for up to four months, but store the pasta until ready to reheat and eat. Then just simmer on the stove and add the noodles until they are soft.

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