I can’t say it enough, according to the calendar it’s “fall”, according to my thermometer, it’s mid-summer in GA. All of this to say that when your soul calls for homemade chicken noodle soup, you make it, regardless of the temperature outside. The truth is that I love to cook healthy meals for my family, but I really don’t have all of the time in the world to do so, and like any other mom out there, I know that you know what i’m talking about. Obviously, in a perfect world, I would prepare something fresh and healthy every night of the week, but the reality is that “Thai Thursday” has recently become “a thing” around here.. so that goes to show you that I do not cook every night of the week. BUT, when I do, I like to choose things that are not only healthy and delicious, but also “time friendly” shall we say? I don’t want to look back someday down the road only to realize that I missed out on precious moments because I was “too busy” prepping meals, cleaning the house, etc– which leads me to this– this chicken noodle soup is seriously so simple and delicious. If you are really short on time, or you want it to be done when you walk in the door at the end of the day, you can throw everything (except the noodles) into a crockpot, put that baby on low or high (depending on how soon you need it to be ready) and it’ll be ready to go. If you do choose the crock pot option, make sure that you throw the noodles in about 10-12 minutes before eating, any sooner than this and they’ll soak up all the broth and you’ll find yourself with chicken and noodles, instead of chicken noodle soup.
WHAT YOU NEED:
- 1 Rotisserie Chicken
- Yellow Onion
- Egg Noodles
- 1 Carton Organic Chicken/Bone broth
- 4 Cloves Garlic, chopped
- Parsley, dried
- Thyme, dried
- Pepper, coarse, freshly cracked, to taste
- Pink salt, to taste
- 2 tbsp Olive oil
WHAT TO DO:
- Dice the onion and mince the garlic. Add the onion, garlic and olive oil to a large skillet and sauté over medium heat for about 5 minutes, or until the onions are soft.
- While the onion and garlic are sautéing, wash and slice the carrots and celery. Add them to the skillet and continue to sauté for a few minutes more. I personally like my carrots and celery to have a bit of crunch, so I make sure to undercook them at this point.
- Pull the skin and any excess fat from the rotisserie chicken. Add the desirable meat to a large pot along with onion, garlic, carrots, celery, basil, parsley, thyme, some freshly cracked pepper, pink salt and one box of organic chicken broth. Cover the pot, bring to a boil over high heat, then reduce the heat to low and simmer for one hour.
- After one hour of simmering, taste the broth, add extra salt if desired.
- Add the egg noodles to the pot, turn the heat up to high, and boil the noodles until tender (about 7 minutes).
- Serve hot, and enjoy!
my version of chicken noodle soup for the soul. xo, Grace