Chicken Noodle Soup

Dinner, Freezer Meal

Montana winters are cold, snowy, and long.  They regularly start in October and end in May.  So we have a VERY long “soup season”.  This Chicken Noodle Soup is a classic.  The sweet carrots and the full flavor broth will warm you to the bones.  My very favorite thing about this Chicken Noodle Soup is the skinny egg noodle.  I had to look around for them in my town but they are very easy to find and order on Amazon.

My recipe for Chicken Noodle Soup comes together with simple ingredients but a very full flavor and so satisfying.  You can have soup ready in just under 30 minutes. 
The starting line up for any amazing soup is onions, garlic, carrots, and celery.
Saute these beauties in olive oil and your kitchen will smell of comfort and love.  I like to keep veggies chopped and in 1 cup portions in my freezer ready to go so that I can get dinner made as fast as possible.  But I do have days where I love the process of slicing, dicing, and chopping.  It is relaxing for me.

My secret to a bold, full flavor soup is to use Better Than Boullion Paste.
I am not sponsored by them, they have no clue who I am….I just love the stuff.  I use this to make broth to boil the noodles in and it will also make the broth for the soup with a few other seasonings added in.  You can buy this at Costco, I always keep one jar in the fridge and another on back up in the pantry.

Another key to making this a very quick and simple soup is to use cooked rotisserie chicken.
You can buy a full chicken and shred the meat yourself, I like to buy the packaged rotisserie chicken from Costco.  The flavor is wonderful and we use it in all kinds of recipes and on salad.  This will make for delicate and fall apart goodness in your soup.

I have a window box herb garden where I grow chives, two types of basil, and parsley.  I just LOVE the smell of chopping fresh herbs.  If you don’t have any fresh parsley, you can substitute in dried parsley flakes just as well.

Now the real trick here is assembly after everything is cooked.
You are going to keep your noodles separate from the soup, each in their own pan.  Then, when you are ready to serve, put noodles in the bottom of your bowl and then top with the soup.  By not putting it all in the same pan, the noodles won’t turn to mush as they continue to soak up the broth, and the broth won’t get grainy from the starch of the noodles.  We always have leftovers so I just store the noodles in one container and the soup in another.  Assemble in your bowl and reheat in the microwave.  Easy as can be.
This Chicken Noodle Soup also freezes wonderfully.
Just don’t cook the noodles until you are ready.  I make the soup base, freeze it after it cools, and then I have it ready to thaw and reheat while I make a batch of noodles.  So nice for when you quickly need soup on a sick day.  I hope you will enjoy this recipe just as much as my family does.  Comfort in a bowl.
There are a few different brands of these noodles, but you will find them on the bottom shelf in the pasta aisle with the other Egg Noodles.  Just look for Fine Egg Noodles, those are the ones you want.  You will cook these for just 4 minutes, that keeps them perfectly tender and not mushy for the soup.
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Chicken Noodle Soup

My recipe for Chicken Noodle Soup comes together with simple ingredients but a very full flavor and so satisfying.  You can have soup ready in just under 30 minutes.

  • Author: Alexis

Ingredients

2 Tbsp Olive oil

2 large carrots, peeled and sliced (about 1 cup)

2 celery stalks with leaves, sliced thin (about 1/3 cup)

1 cup yellow onion, finely diced

1 tsp minced garlic

1 1/2 or 2 cups chopped rotisserie chicken

2 tsp salt

1/4 tsp ground black pepper

1 tsp poultry seasoning

1/2 tsp thyme

1 Tbsp fresh chopped flat leaf parsley (or 1/2 Tbsp dried)

8 cups water

3 Tbsp Better Than Bouillon Chicken Base

1 bag Fine Egg Noodles

6 cups water

4 Tbsp Better Than Bouillon Chicken Base

Instructions

In a 5-6qt soup pot, heat olive oil on medium heat.  Sauté carrots, onion, celery, and garlic 3-5 minutes until onion becomes translucent and celery softens. 

Add in chopped rotisserie chicken, salt, pepper, poultry seasoning, thyme, and parsley.  Stir and heat for 1-2 minutes.  Enjoy that delicious smell.

Add in 8 cups of water and 3 Tbsp Bouillon Base.  Bring to a boil and turn down to simmer for 15 minutes. Stir occasionally to help dissolve the bouillon. 

In a 2-3qt saucepan, bring to a boil 6 cups water with 4 Tbsp bouillon base.  Stir to dissolve.  When at a boil, add in the noodles and set the timer for 4 minutes.  Let noodles cook for only 4 minutes and drain them right away.   Put back in the pot, removed from heat, and drizzle with olive oil.  Set aside until ready to serve soup.

After 15 minutes of simmering, the carrots should be soft.  Put the desired amount of noodles in individual bowls and top with ladles of soup.  ENJOY!  I like to serve with salad and warm bread. 

Store noodles and soup separately in the fridge. 

Notes

Make the soup and skip the noodles and keep it in the freezer.  This will freeze well and you can cook the noodles when you are ready to serve it.  What a great way to keep soup on hand for those sick days that sneak up.

 

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