Rob Rambles






More results…


Generic selectors

Exact matches only

Search in title

Search in content

Post Type Selectors

Search in posts

Search in pages

recipe

Filter by Categories

Cooking

Entrepreneurship

Journal

Life

Uncategorized

Chicken Noodle Soup

Chicken Noodle Soup

Great to use up leftover rotisserie chicken.
Print Recipe
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Butter
  • 1 medium Onion Small/medium dice
  • 1 Carrot sliced into 1/4" rounds
  • 1 Parsnip or another carrot, sliced into 1/4" rounds
  • 2 stalks Celery sliced into 1/4" rounds
  • 2 cloves Garlic
  • 8 cups Chicken broth
  • 1 1/2 cups Chicken Cooked (leftover rotisserie is perect)
  • 8 oz Egg noodles
  • 1/4 cup Barley Optional
  • 1 tbsp Lemon Juice
  • 1 tbsp fresh parsley chopped
  • 1/2 tsp dry oregano
  • 2 sprigs Thyme leaves pulled, discard stems
  • 1 tsp Texas Pete Or other vinegar based hotsauce
  • Water as needed
  • Salt and pepper​ to taste

Method
 

  1. Heat soup pot over medium heat, then add butter, carrot, parsnip, celery, garlic and onion. Add a generous pinch of salt. Stir often and do not brown, you just want to sweat the vegetables.
  2. Add chicken stock plus water as needed.
  3. Bring to a boil, reduce to a simmer, and cook until carrots are soft.
  4. Add chicken, egg noodles, barley and lemon juice, hot sauce, and spices. Cook until noodles/barley are tender. Tasting and adjusting spices along the way.

Notes

U
Tried this recipe?Let us know how it was!

rambles