Noodle Chicken Soup (Print Version)
# Ingredients:
01 -
1/2 tablespoon of butter.
02 -
2 diced celery stalks.
03 -
3 to 4 large carrots, chopped small.
04 -
1 minced clove of garlic.
05 -
10 cups chicken broth.
06 -
1 teaspoon of fine salt.
07 -
1/2 teaspoon ground black pepper.
08 -
1/8 teaspoon rosemary (dried).
09 -
1/8 teaspoon thyme (dried).
10 -
1/8 teaspoon crushed red pepper.
11 -
4 cups egg noodles.
12 -
3 cups shredded rotisserie chicken.
13 -
1 teaspoon chicken base paste (like Better than Bouillon).
# Instructions:
01 -
Melt butter in a pan, then toss in your celery and carrots. Cook over medium-high heat for 3 minutes. Add garlic close to the end, about 30 seconds before turning off the heat.
02 -
Stir in broth, bouillon paste, and all spices. Let it heat up until bubbling.
03 -
Throw noodles into the boiling soup and cook them until they're firm but not hard. Don't let them get mushy.
04 -
Mix in shredded chicken. Taste your soup and tweak the flavors if needed.
# Notes:
01 -
Using homemade broth works great.
02 -
Swap the rotisserie chicken for fresh, uncooked chicken if you want.
03 -
You can freeze this for up to 3 months.