Classic Chicken Noodle Soup

 CHICKEN NOODLE SOUP 
Printable Recipe

• 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!

MODIFICATIONS 

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.