I don’t know about you, but as soon as I see a recipe for “real” chicken noodle soup that calls for boiling a carcass, I just can’t.
I’m by no means a vegetarian, but I’ve always had an issue with bones. I won’t eat a chicken wing (without a fork!) and never a steak or chop on a bone.
Anyway, this version of Chicken Noodle Soup is really easy to make (especially on a weeknight) – without hours of boiling – thanks to the addition of a rotisserie chicken, and offers the roasty, slow-cooked taste of a hearty soup thanks to a quick sauté of the veggies.
What I did differently this time (that I really loved) was add some fresh lemon slices at the end to give it a little fresh vitamin C boost and more flavor. Follow my how-to below and let me know what you think!
Semi-Homemade Chicken Noodle Soup
Start to finish: about an hour
• One cooked rotisserie chicken
• 3 carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 medium onion, chopped
• 3 Tbs extra virgin olive oil
• 2 cartons (32oz each) chicken stock
• Fine egg noodles (I use about a half a bag)
• 3-4 slices of fresh lemon, seeds removed
• 1 tsp dried thyme
• 1tsp dried parsley
• Salt & pepper to taste
1. In a stockpot (or large Dutch oven), add olive oil and get hot. Gently sauté carrots, celery, and onion until onions are soft and translucent. Add thyme, parsley, salt and pepper and stir.
2. Add chicken stock to pot and stir, scraping cooked bits off the bottom. While waiting for the stock to boil, remove chicken meat from bones and chop into bite-sized pieces.
3. Once stock is boiling, add chicken, egg noodles and lemon slices and boil for 8 minutes. Cool slightly and enjoy with bread or crackers.
TIP: This soup reheats well for lunches – double the batch and have it ready to go!