Send your best chicken noodle soup recipe my way.

Are you a person who needs specific measurements, or can you wing it?

A rotisserie chicken, some store bought chicken stock, sauteed onions, celery and carrot rounds, maybe some rosemary, and pasta of your choice. Also seasoning. Put it all together in such a way that it ends up being soup.

Apologies. I've only made chicken noodle soup a couple of times and I winged it.

Hopefully, someone else will chime in and help you. Gris?

This is what I normally do.


-Boil a whole chicken(skin off) for an hour with onions, celery, carrots, and bay leaf.
-Strain that into a pot(stock). Put chicken aside to cool. Discard the rest.
-I add one of the premade trinity canisters you see in produce sections to the stock and put it on medium.
-Add veggies. I use celery, carrots, mushrooms, onions(small amount).
-Along with the veggies I add a good amount of dried parsley.
-Its not easy to find but I also add a carton of Mexican tortilla broth. If you cant find, just use regular chicken broth
-While the pot gets going with all of that, I take all the chicken meat off of the bones.
-After the pot has been on the heat for about 35-45 minutes, Ill add the chicken back in and cook it for a little while longer.
-Cook your noodles on the side and dont add them to the pot.
-Take a bowl of noodles and add the soup on top.
-Freeze the rest.


This is a roundabout way of what I do. You can adjust as needed. I always do

Just a note: Turkey noodle soup is better. The leftover turkey carcass from Thanksgiving makes the richest broth imaginable for soups.

I like to use egg noodles

And poultry seasoning, and fressh herbs (oregano, thyme, parsley)

Add turmeric

Yours is better. Let them eat box soup.

quote:

---

celery bottoms

---

And snack on them after



Brgetthenet, for real.

You can make a decent quickie version with chicken base (watch the salt) and/or store bought stock using a good bit of boneless skinless thighs and breasts. If you have extra meat, use it for chicken salad.