Chicken Noodle Soup
Info
SERVINGS: 8
PREP:
20 min
COOK:
20 min
TOTAL:
40 min
INGREDIENTS
-
1/2 Tbsp butter
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2 ribs celery, diced
-
3-4 large carrots diced
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1 clove garlic, minced
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10 C chicken stock/broth
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1 tsp salt, to taste
-
½ tsp freshly ground black pepper, to taste
-
1/8 tsp dried rosemary, to taste
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1/8 tsp dried sage
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5 C dry egg noodles, farfalle or other bite-size pasta
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3 C chicken (rotisserie preferred)
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1 tsp Better than Bouillon chicken base (more, as needed), or chicken bouillon granules
INSTRUCTIONS
- Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
- Add chicken stock and season the broth with rosemary, sage, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed.
- Bring broth to a boil. Add noodles and cook just until noodles are al dente.
- Be cautious not to overcook the noodles! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
- Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.