Home Made Chicken Noodle Soup
Hearty Healthy meal for openers or complete. Loaded with veggies and chicken. Perfect recipe for leftover chicken dishes like rotisserie.
Equipment
- 1 Medium Pot
- 1 Ladle
- 1 Sharp Knife for chopping vegetables
Ingredients
- 1 tbsp Olive Oil Extra Virgin
- 2 cups Rotisserie Chicken Shredded
- 64 oz Chicken Broth 2 (32 oz) cartons
- 1 garlic clove, minced
- 1 Large onion, diced
- 2 large carrots, diced
- 2 large Celery stalks, trimmed & diced
- 2 ½ cups Egg noodles
- Fresh parsley chopped for garnish
- 1 Bell pepper, diced
- ¼ tsp black pepper
- 1 Dried bay leaf
Instructions
- In a medium size pot over medium-high heat, add olive oil and onion. Sauté for 5 minutes then add garlic, carrots, celery, bell pepper, black pepper, and bay leaf, and cook for another 3 minutes until softened
- Add broth and shredded chicken, and bring to a boil. Reduce heat to medium-high and add noodles. Cook for about 6-7 minutes until noodles are tender. Remove bay leaf.
- Ladle into bowls for serving and top with fresh parsley.