This is my go to chicken noodle soup recipe! Not only is it easy to put together, it makes great leftovers! Nothing warms you up on a cool fall night like a big bowl of soup. Serve with some warm, crusty bread and you have an instant dinner! YUM!
HOMEMADE CHICKEN NOODLE SOUP
1 tablespoon extra virgin olive oil
3 celery stalks, chopped
3 carrots, peeled and chopped
1/2 yellow onion, diced
1 store bought rotisserie chicken, pulled apart and shredded
salt & pepper, to taste
4-6 cups chicken broth
1/2 package of egg noodles, cooked and drained
Boil water in small pot for egg noodles while you prep the soup. Follow directions on egg noodle package, boil, drain and set aside.
Saute in large stock pot or Dutch oven, olive oil, celery, carrots and onion; add salt and pepper to taste. Cook until vegetables are softened, about 3-5 minutes.
Add chicken broth to pot and bring to a slow boil. Prep chicken by pulling apart the meat and shredding into bite sized pieces. Once stock is boiling, add the chicken and simmer for at least 5 minutes or until chicken is warmed through.
Before serving, add egg noodles to the stock and gently stir the soup. Add salt and pepper to taste and enjoy!
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