Our Chicken Noodle Soup recipe has a broth rich in flavors provided by fresh vegetables and herbs.
Chicken noodle soup is probably my favorite food.
Chicken and dumplings run a close second.
My mom told me once that when I was barely old enough to hold a spoon she left me home alone with my dad and told him to feed me a can of chicken noodle soup for dinner.
He did, quite literally. He opened the can, plopped a spoon in it and gave it to me.
I guess that moment is when my love affair with chicken noodle soup started.
Chicken soup is a classic comfort food in my eyes and is perfect anytime.
Warms the bones on a cold day but is also good for a light dinner on the days when you just aren’t ready for a heavy meal.
I prefer to start with a whole chicken or bone-in chicken breasts or thighs but boneless skinless chicken breasts will also work.
I have used rotisserie chicken before and adds great flavor to the chicken broth.
To use a rotisserie chicken in your chicken noodle soup, remove the meat from the bones before cooking.
Add all of the juice from the bottom of that little plastic tray, the bones, and the skin to the pot with all of the other broth ingredients.
Place the chicken into a baggie or covered bowl and set into the refrigerator until ready to use.
3 cups of rotisserie chicken can be substituted. Try simmering your broth with the skin and bones, it will add great flavor. Noodles, I have used dry egg noodles, frozen egg noodles, pasta shells, orzo, even rice. Cook until the noodles or rice are tender.
Serving Size: 2 Cups
Amount Per Serving:Calories: 204 Total Fat: 6g Saturated Fat: 1.6g Cholesterol: 72mg Sodium: 863mg Carbohydrates: 12.8g Fiber: 1.2g Sugar: 2.1g Protein: 23.4g
3 cups of rotisserie chicken can be substituted. Try simmering your broth with the skin and bones, it will add great flavor.
Noodles, I have used dry egg noodles, frozen egg noodles, pasta shells, orzo, even rice. Cook until the noodles or rice are tender.
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