Hearty Chicken Noodle Soup (A Rotesserie Chicken Recipie)

Chicken Noodle Soup was my go-to canned soup as a child. Today, I prefer to make it from almost scratch, rather I feel ill, cold from chilly weather, or just plain need to use up that store-bought rotisserie chicken! Plus, a bowl of this homemade soup is far more filling than it's canned counterparts.

 Like many soups, this dish tastes absolutely delicious when heated up the next day.

Hearty Chicken Noodle Soup

Yields:4-6 Servings

Ingredients:

1-2 cups	Rotisserie Chicken Pieces
1 Tbsp	Oil
1 stalk	Celery, chopped
1/2	Medium Onion, chopped
1 cup	Carrots, cut into bite-size pieces (I used carrot "chips")
4 cups	Vegetable Broth
2 oz	Whole Wheat Angelhair Pasta (or other pasta)
	Poultry Seasoning or Seasoning Salt, if desired

Method:
1. Cook noodles according to package instructions. Drain under cold water, and set aside.

2. Steam carrots until nearly soft. Drain and set aside.

3. Heat oil in a medium pot or chili pot. Cook celery and onion on medium heat until softened.

4. Pour in steamed carrots and vegetable broth.

 

5. Add seasonings to taste, if desired. Simmer 20min-45mins.

6. Place prepared noodles into bowls, pour soup over noodles, and serve.

 

Tips: 

1. The measurements of all the ingredients for this recipe are basically a suggestion. You may want less pasta, more carrots, less celery; it's all up to you!

2. More of an explanation than a tip: I like to steam my carrots in order to save on time, plus, since I use pre-cooked chicken, it's better not to let the soup simmer for TOO long, otherwise the chicken gets way overcooked.