Sunday, January 23, 2011

Weekend Cooking: Chicken Noodle Soup

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The last two weeks I shared soup recipes because I first had left over ham and then I had left over celery and carrots. Well, you guessed it, this week I'm sharing another soup recipe because we still had left over celery and carrots.
This is one that a friend emailed to me and I believe she got it from Fitness Magazine.    It's really easy to make and pretty tasty too.  It also freezes well.

one rotisserie chicken (we use the pre-cooked ones you buy from the grocery store, but you could cook your own chicken if you so desire)
1 onion, chopped
3-4 stalks celery, chopped
3 carrots, peeled and cut into coins
thyme, fresh or dried
2 quarts cold water
1 package egg noodles (or whatever kind you like)

Place a rotisserie chicken in a large pot with the onion, celery, carrots, thyme, and water. 
Bring to a boil and then simmer for 20 minutes.  

Remove the chicken (leave veggies in stock). Remove the skin and take chicken off the bones. Shred chicken and place back in soup pot. 

Bring back up to a boil and add noodles. Reduce heat again and simmer until noodles are cooked. 

Before serving, squeeze fresh lemon juice over bowl.


JoAnn said...

We love chicken noodle soup, but have never prepared it like this. Will pick up a rotisserie chicken this week and give it a try!

Beth F said...

What a great idea to start with a rotisserie chicken. Your post made me smile because I often make soup as a way to clear out the refrigerator.

Kris said...

JoAnn - I think using the rotisserie chicken just makes it a lot easier and faster to make. Hope you like it!

Beth - haha! I wonder if a lot of people do that? This is the first year we have really done it.

Heather said...

You really can't beat chicken noodle soup. It is the best.