Chicken Noodle Soup
A store-bought rotisserie chicken is a mealtime lifesaver. It can be made into salads, sandwiches, or, as in this recipe, a classically loved soup. This version uses all of the white breast meat from the chicken. Sautéing the wings and other bones with the aromatic vegetables adds richer flavor. If you prefer a less chunky soup, start with just 1 cup of chicken and add more to taste. If you want a thicker noodle-filled broth, increase the amount of noodles in the recipe by ½ cup. Unused dark meat can be saved for another meal.
- 1 cups rotisserie chicken full breast or 3 chopped cooked chicken
- 1 tablespoon vegetable oil
- 1 onion (chopped)
- 1 large carrot (sliced, or 2 small)
- 1 large celery stalk (sliced, or 2 small)
- 6 cups reduced-sodium chicken broth
- 2 cups water
- 1/2-1 cup egg noodles
- 2 tablespoons chopped fresh Italian parsley
- Salt and freshly ground black pepper
- Remove the wings from the chicken breast and reserve. Remove the skin from the breast and discard. Shred the meat off the breastbone and break the breastbone into two pieces. Reserve the meat and bones separately.
- In a stockpot over medium-high heat, add the oil. Sauté the onion, carrot, celery, chicken wings, and breastbone for 8 to 10 minutes, or until vegetables soften.
- Add the broth and water and stir to combine. Bring to a boil. Reduce the heat, cover, and simmer for 15 to 20 minutes, stirring occasionally. Add the noodles and cook for 5 minutes, stirring occasionally.
- Add reserved chicken and parsley and cook for 2 to 3 minutes. Discard the bones before serving. Season with salt and pepper.