Tuesday, March 15, 2011

'Can't Live Without' Chicken Noodle Soup Recipe

My reasons for sharing this recipe are short and sweet: who doesn't love comfort food, and don't we all want homemade chicken noodle soup when we're feeling down or sick??

I got this recipe from one of my very best friends, A, and have been using it incessantly ever since. The combination of spices and ingredients are divine. This truly is the best chicken noodle soup I've ever had. I typically make a large pot each time so B and I can enjoy the leftovers for a few extra days.

Chicken Noodle Soup Recipe

One shredded rotisserie chicken (I buy my rotisserie chicken at Costco and use about 80% of the meat for this recipe)
1 cup (each) chopped carrots, celery and white onion
1 Tablespoon (each) of: thyme, parsley, oregano, poultry seasoning
Salt and pepper to taste
1 cup of pasta of your choice (uncooked)
1 box of chicken stock ( I always use Kitchen Basics low sodium stock)
4 cups water
4 chicken boullion cubes
Handful of flour

Chop vegetables and saute in the bottom of a large stewpot with a drizzle of olive oil. Shred chicken. Once veggies are somewhat translucent, add spices, poultry seasoning and a few pinches of salt and pepper. Add chicken stock, water and boullion cubes and stir well. Cover and bring to a boil for about 10 minutes. Then, add pasta. Toss the shredded chicken in flour to coat (using a separate dish). Add shredded chicken to soup about five minutes after the pasta. Stir well and cook on low for another 10 minutes or so.

I normally serve this soup with fresh-out-of-the-oven crescent rolls, and it is to die for!!



Eve said...

I love this recipe! Yum!! I think I know what will be on my shopping list this week.

Neely said...

Im sure this is fabulous! I must try!

Kassie said...

I love chicken noodle soup!! Will try this. :)