Chicken Noodle Soup
Chicken Noodle Soup is an absolute classic. Here is a quick an easy version that packs all the nostalgia and flavor you'll ever need to make for a cozy meal.
Ingredients
- 3 large carrots, peeled and cut diagonally
- 3 stalks of celery, cut into pieces
- 1 large spanish onion, roughly chopped
- 3-4 cloves of garlic smashed
- olive oil
- knob of butter
- basil
- oregano
- salt and pepper
- chicken bouillon or better than bouillon
- rotisserie chicken, shredded
- fresh parsley chopped
- 1 lemon
- egg noodles I prefer to use the wide ones
Instructions
- Begin by prepping veggies - chop onion, celery, carrot, and garlic.
- In a large stock pot add olive oil and a knob of butter. Add vegetables and sauté till softened.
- Add seasonings - salt, pepper, oregano, basil, and chicken bouillon. Continuing sautéing until everything is incorporated and vegetables are semi cooked.
- Add water (enough to match the bouillon added). Bring to a boil
- While waiting for the water to come to a rolling boil, shred chicken and cut parsley.
- Once water is boiling, add noodles and cook as per package instructions.
- Halfway through the noodle cooking time, add the shredded chicken.
- Add fresh parsley and a squeeze of lemon once everything is all cooked and incorporated. Serve with a little pecorino cheese on top of the soup for some additional flavor.