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Chicken Noodle Soup
Classic comfort. 30 minutes with rotisserie chicken.
retest scheduled Adapted from Once Upon a Chef — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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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