When i'm not feeling well, I always crave homemade chicken noodle soup. Maybe it's one of those warm childhood memories of watching my mom make it, or the fact that I really love chicken noodle soup. My girls too are big fans, but sadly I rarely make it from scratch for them.
Today I woke to snow on the ground and flurries all day, felt like a good day for a hot pot of soup. I wanted to use a rotisserie chicken so I hopped online and found a delicious recipe, changed it up a bit and it turned out amazing.
Savory Rotisserie Chicken Noodle Soup
1 Rotisserie chicken
4 Qt Chicken Broth
4 Celery Stalks, sliced
4 Large Carrots, sliced
1 Large Onion, Diced
5 Garlic Cloves, pressed
2 Tbsp Olive Oil
1 tsp Sweet Paprika
1 tsp Dried Sage
1 tsp Dried Parsley
1 tsp Cayenne
1/2 bag Egg Noodles (1/2lb)
Add 4 quarts of chicken broth to a large stock pot. (I only had two 2 quarts of Swanson in my pantry but thank goodness I also had the Knorrs in my pantry.) Bring broth to a simmer.
While waiting for the broth to warm, separate the meat from the bones and skin. Chop meat into chunks and set aside.
Add all bones and skin to the stock pot. Set to medium heat and simmer for 30 minutes.
In the mean time chop all your veggies
Press the garlic cloves
Mix your spices
After 30 minutes strain the broth into a second pot or a large bowl and discard the bones and skin. Set the broth aside to cool.
In the original broth stock pot heat 2 Tbsp olive oil on med-high. Add garlic, celery, carrots and onions and spices to the pot and stir to coat. Cook until veggies are tender but not soft.
Skim off any fat layer that may have formed from the cooling broth, add broth into the spiced vegetable pot. Bring mixture back up to a simmer. Add egg noodles and chicken. Simmer until noodles are desired consistency and serve.
Recipe adapted from SparkRecipes