Ingredients (Serves 8)
8 cups chicken broth
Time: 1 hour
All are not created equal. We recommend Swanson's Chicken Cooking Stock or
Kitchen Basics Natural Chicken Stock.
4 cups water
1 store-bought rotisserie chicken
3 tablespoons vegetable or olive oil or butter
2 large onions, medium diced
2 large carrots, peeled and cut into rounds or half rounds, depending on size
2 large celery stalks , thinly sliced
3 cloves garlic, minced
1/2 cup parsley, chopped
1 teaspoon dried thyme leaves
1 bay leaf
3 cups egg noodles
Add chicken broth and water to a heavy-bottomed stockpot. Bring to a simmer over medium-high heat. Meanwhile, remove the skin and bones from the chicken meat and shred the chicken meat. Set meat aside. Add skin and bones to stockpot. Reduce heat to low and simmer, partially uncovered, 25 minutes.
Strain broth though a colander into a large bowl. Set broth aside and discard skin and bones. Return stockpot to burner over medium-high heat.
Heat up the oil then add the onions, carrots, celery, garlic, and parsley. Saute until the onion is translucent.
Add reserved chicken broth, shredded chicken meat, thyme, and bay leaf. Bring to a boil then add egg noodles and cook until
noodles are just tender. Remove bay leaf and serve warm with one of our whole grain breads
Additions and Substitutions
Make this recipe for chicken noodle soup even heartier by adding mixed frozen peas, green beans,
carrots, and corn.
Whole Grain Twist!
Substitute the egg noodles with 1 1/2 cups Barley grain
. Or make your own whole grain noodles to use in this chicken soup. See our recipe for homemade whole wheat noodles