By Alison Needham
Jan. 18, 2009
This recipe is my go to when I’ve got sick kids or we need a comforting and filling supper. I usually use rotisserie chicken when I make this, or any other leftover chicken I have on hand, and I add lots of vegetables and noodles to make it extra chunky.
Grandma was right, chicken soup really is a cure-all, especially when it can be made from start to finish in just over half an hour. Serve with biscuits or crispy crackers to sop up all the flavorful broth.
Hands-On Time: 10 minutes
Ready In: 35 minutes
Yield: 4-6 servings
1 tablespoon each olive oil and butter
1 cup peeled and sliced carrots
3 stalks celery, sliced
1 medium onion, diced
1 cup sliced mushrooms
2 quarts good quality chicken broth, low sodium preferred
3 cups uncooked egg noodles
3 cups cooked chicken meat, chopped into bite sized pieces
Handful of chopped parsley
Pinch of salt and pepper
- In a large stockpot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, mushrooms and a pinch of salt and pepper, and cook until veggies are tender, about 10 minutes.
- Add broth, turn heat to high and bring to a boil.
- Add egg noodles and cook for approximately 9 minutes, or until noodles are tender.
- Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes more, or until chicken is heated through. Taste for seasonings and add more salt and pepper if needed.
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