Chicken Noodle Soup
Whenever I make this soup, my family gathers around the table and enjoys every last drop! Perfect for busy weeknights!
Ingredients
- 1 fully cooked rotisserie chicken approx. 2 1/2 pounds, still on the bone)
- 12 cups chicken broth
- 4 stalks celery chopped
- 4-5 pieces carrots sliced
- 1 medium onion diced
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1 leaf bay leaf
- 1/2 teaspoon sea salt
- 1 teaspoon cracked pepper
- 2 cups dry pasta
- 1/4 cup corn starch (or arrowroot powder)
- 1 tablespoon olive oil (for stove top)
Instructions
- Start by chopping the vegetables. Shred the chicken breast meat and set it aside.
- In a large pot, heat the olive oil over medium-high heat. Add the onions, celery, and carrots, sautéing until the onions turn translucent.
- Pour in the chicken broth along with salt, pepper, garlic powder, bay leaf, thyme, oregano, parsley, and the chicken (including the carcass). Reduce the heat to medium and let it simmer gently for about 30 minutes, or until the carrots are tender.
- Once the carrots are soft, use tongs to remove the chicken bones.
- Add the dry pasta to the pot and cook for 10-15 minutes, or until the pasta is al dente.
- In a separate bowl, combine 1 1/2 to 2 cups of soup with the corn starch, whisking until smooth, then stir this mixture back into the pot.
- Serve it warm and enjoy! Store any leftovers in an airtight container in the refrigerator.