Chicken Noodle Soup

Good way to use up a rotisserie chicken. Pick off the meat and save the carcass for a homemade stock.

Yield: 6 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • 1 can(s) cooking spray
  • 3/4 cup(s) onion (about 1 medium size onion) chopped
  • 4 clove(s) garlic minced
  • 1 cup(s) carrots (about 2 medium) cut into 1/4 inch slices
  • 1 cup(s) celery (about 3 stalks) cut into 1/4 inch slices
  • 1/2 teaspoon(s) salt
  • 6 cup(s) low salt chicken stock
  • 1/4 teaspoon(s) fresh ground black pepper
  • 2 cup(s) uncooked egg or other wide noodle
  • 1 whole(s) bay leaf
  • 2 cup(s) shredded chicken

Preparation

  1. Coat a large saucepan with cooking spray and heat over medium-high heat (if have just made stock use same pot).
  2. Add carrot, celery, onion, and garlic and salt; sauté on medium low heat for 5-10 minutes or until carrot and celery begin to soften (keep on low heat to 'sweat' the onions to add more liquid to mix).
  3. Add broth and next 3 ingredients (through bay leaf); bring to a boil.
  4. Reduce heat, and simmer 5 minutes.
  5. Add shredded chicken; cook 3 minutes. Taste broth and add salt as needed.
  6. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.
January 2013

This recipe is a personal recipe added by cred222 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Noodle Soup Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy