Miracle Chicken Noodle Soup
From Semigourmet53 9 years agoIngredients
- 1 pound leftover roasted chicken, or meat from homemade broth shopping list
- 2 32oz. containers chicken stock shopping list
- 1 medium to large onion minced or chopped shopping list
- 2 medium garlic cloves minced shopping list
- 2 large carrots sliced shopping list
- 2 medium to large stocks celery sliced shopping list
- 2-3 teaspoons dried thyme, to taste shopping list
- 2-3 teaspoons dried rosemary, to taste shopping list
- 1-2 teaspoons ground black pepper, to taste shopping list
- 1-3 tablespoons “Superior Touch Better than Bouillon” chicken base if needed shopping list
- Salt to taste (I would wait until you add all the chicken base you are going to add as it is pretty salty) shopping list
- Leftover gravy from roasted chicken. If you have any. Otherwise use the chicken base. shopping list
- Home made noodles (as many as you like) Or fresh linguini cut into 1 inch pieces. shopping list
How to make it
- 1. In Dutch oven or stock pot over medium heat. Add about 2 tablespoons olive oil and onions, sauté about 1-2 minutes. Add garlic and vegetables stir to combine. Cook about 5 minutes and add chicken stock.
- 2. Add seasonings and gravy. Taste to check flavor. Add seasonings and chicken base to taste. It should taste the way you want your soup to taste. Bring to a low boil cover and let cook until vegetables are tender. When the vegetables are tender add chicken. Let warm through and come back to a boil. Add noodles one handful at a time stirring to make sure they don’t stick together as they cook. Add as many as you like. The noodles will thicken the soup. Give them about 5 to 7 minutes to cook. It freezes well also.
The Rating
Reviewed by 1 people-
16/09/15
Dee-lish! Perfect comfort food for being under the weather!
I used 1-1/2 cups of broad egg noodles and roughly 2 cups of leftover rotisserie chicken. I didn't have leftover gravy so I used a little tub of Knorr Home-style concentr...moreCosmicmother in Western loved it
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