Chicken Noodle Soup in a Snap
I assure you that you can make this delicious and flavorful chicken noodle soup in a snap. You might think you need to spend all day making a good soup.
Servings: 10 Servings
Calories: 221kcal
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Kitchen Essentials
6 Qt. Kettle
Pastry Scraper
Soup Bowl
Silverware
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Ingredients
- 1 Medium Onion diced
- 4 Medium Carrots diced
- 4 Ribs Celery diced
- 1 Tablespoon Olive Oil
- 1/4 Teaspoon Pepper
- 1 Tablespoon Tones Chicken Soup Base heaping Tbsp. taste, you might want to add more or less per your taste preference
- 1 Cup Egg Noodles
- 1 Tablespoon Dried Parsley
- 6 Cups Hot Water enough to fill kettle
- 1 Rotisserie Chicken cut up plus the juices
text ingredients
Instructions
- In a soup pot, add the olive oil, onion, carrot, and celery. Sauté over medium-high heat. While the vegetables are cooking, take the meat off of a rotisserie chicken and cut in small pieces or shred.
- I put in some of the softer skin pieces too as it gives the soup even more flavor. Add this to the kettle. Add the juice from the chicken container…pour it right into the kettle with the vegetables.
- Add the water, soup base, and pepper. Cook until boiling, add the noodles and the dried parsley. Lower the heat to medium-low and simmer for 10-15 minutes. Make sure to taste and adjust the soup base flavoring to your taste buds. When the noodles are done, the soup is ready to enjoy too.
Notes
This soup keeps in the refrigerator and freezes well without the noodles.
Very quick and easy to make with rotisserie chicken. However, you can also start from scratch and cook a chicken in the kettle, remove the meat and dice and make the soup in the stock that you created while cooking the chicken. It is much faster to use the pre-cooked chicken and it has all the rich comforting flavor.
Nutrition
Calories: 221kcal | Carbohydrates: 22g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 468mg | Potassium: 652mg | Fiber: 6g | Sugar: 10g | Vitamin A: 30383IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 1mg
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