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Chicken Noodle Soup
Classic comfort. 30 minutes with rotisserie chicken.
Ingredients
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- 2 tbsp butter
- 1 medium onion, diced
- 3 carrots, sliced into half-moons
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth (good quality)
- 1 tbsp tomato paste
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 bay leaf
- 8 oz egg noodles
- 3 cups shredded rotisserie chicken
- 2 tbsp fresh dill or parsley, chopped
- Salt and pepper to taste
Instructions
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- Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about .
- Add garlic and tomato paste. Cook until fragrant.
- Pour in broth. Add thyme and bay leaf. Bring to a boil.
- Add noodles. Cook according to package directions (usually ) until tender.
- Stir in shredded chicken. Heat through, about .
- Remove bay leaf. Stir in fresh dill. Season with salt and pepper to taste.
Notes
- Broth matters: Use the best quality broth you can find. It's the backbone of the soup.
- From scratch: For richer broth, simmer chicken wings with the vegetables for 1 hour before adding noodles.
- Noodle tip: If making ahead, store noodles separately. They'll absorb liquid and get mushy.
- Storage: Keeps 4 days refrigerated. Freeze broth and chicken without noodles.
Adapted from Once Upon a Chef