CHICKEN NOODLE SOUP
- 1 Rotisserie chicken
- 1/4 cup chicken bouillon (12 cubes)
- 1 cup pasta, raw (I used shells)
- 4 small red potatoes, cubed (skin on)
- 3 carrots, peeled & chopped
- 2 celery stalks, chopped
- 1 onion, finely diced
- 3 quarts water
- 1 teaspoon salt & pepper to taste
1. Cut the all of the meat off of the rotisserie chicken, breasts, legs, thighs, & wings.
2. Clean fat & skin off of the back bone.
3. Cube the chicken breast meat into small pieces, you can use the dark meat too but I prefer the white meat only. Set aside until soup is ready.
4. Add 3 quarts of water into a large pot & stir in chicken bouillon, 1 teaspoon for each cup = about 1/4 cup chicken bouillon or 12 cubes. Place the whole chicken back bone in the water & bring water to a boil.
5. While waiting for water to boil, chop celery, onion, carrots, & potatoes.
6. Have all veggies & pasta ready to add to chicken broth.
7. Allow water to boil for 2-3 minutes then remove chicken bones & strain if necessary.
Add all veggies & pasta to the chicken broth & simmer on medium heat uncovered for 10-15 minutes or until veggies & noodles are tender, do not over cook.
8. When soup is ready turn off heat, mix in chicken to warm for 1-2 minutes, & Add salt & pepper to taste. Serve hot!
Plate Finished Product
STORY BEHIND THE DISH
Chicken noodle soup is one of the best comfort food there around. There is nothing better than a warm cup of soup on a cold day. I came across this easy, healthy, & delicious recipe when I was visiting at my good friend Melissa's parents house. Hanging out in Bev's kitchen is like hanging out at my parents house, something is always cooking & you're constantly being fed, hungry or not something good is always ready!
To make this a gluten free meal, you can use rice pasta or no noodles at all. If you want to reduce the calories, you can use just the veggies & remove the starches, potatoes, & carbs, pasta. I added a hint of fresh parsley but you can use any herb you would like. Also, if you would like to make a smaller batch of soup you can refrigerate or freeze half of the chicken broth & divide the other ingredients in half.