It is cold and flu season and nothing warms the soul like Homemade Chicken Noodle Soup. The smell of soup cooking on the stove itself almost seems healing. Even if you aren’t sick, I am sure you know someone who is. This recipe makes quite a bit of soup, so you may want to consider bringing some to a sick friend or neighbor. So if you have a little extra time this weekend, make a pot of soup and share the warmth with others:) Store a few cups of soup in your freezer so if you get sick all you have to do is pull it out and warm it up!
Take a rotisserie chicken, remove the skin and shred chicken with your fingers and set aside on a plate. Set the bones aside.
In a large stock pot, heat a Tbsp. of Olive Oil, add chicken bones and heat for a few minutes.
Add the chopped onion, celery, carrots and smashed garlic and parsley, stir and saute about 5 minutes or until fragrant.
Add 16 cups of water.
Stir and add salt, pepper and bay leaves. Stir well and cover. Bring to a slow boil and simmer for about an hour and a half.
With a strainer over another large pot, strain the chicken broth and reserve carrots. You will want to cut those and add them to your soup. I like to run my chicken broth through my gravy separator to remove excess fat.
Discard other vegetables and bones. Add the chicken broth, shredded chicken, cut carrots, and cooked noodles to the pot and cover until ready to serve.
Enjoy!
Ingredients
- 1 Rotisserie Chicken
- 2 large onions,sliced
- 1 bunch celery, with leaves
- 1 good handful fresh parsley, chopped
- 4 cloves garlic, smashed
- 16 cups water
- 2 tsp. sea salt
- 1/2 tsp. freshly ground pepper
- 2-3 bay leaves
- 5 large carrots, cut in big chunks
- 1 Tbsp. Olive Oil
- 4-5 cups cooked ribbon noodles or your favorite soup noodle
Instructions
- Take a rotisserie chicken, remove the skin and shred chicken with your fingers and set aside on a plate.
- Set the bones aside.
- In a large stock pot, heat a Tbsp. of Olive Oil, add chicken bones and heat for a few minutes.
- Add the chopped onion, celery, carrots and smashed garlic and parsley, stir and saute about 5 minutes or until fragrant.
- Add 16 cups of water.
- Stir and add salt, pepper and bay leaves.
- Stir well and cover.
- Bring to a slow boil and simmer for about an hour and a half.
- With a strainer over another large pot, strain the chicken broth and reserve carrots. You will want to cut those and add them to your soup. I like to run my chicken broth through my gravy separator to remove excess fat.
- Discard other vegetables and bones.
- Add the chicken broth, shredded chicken, cut carrots, and cooked noodles to the pot and cover until ready to serve.
- *To freeze, let cool completely and store in gallon sized freezer bags to lay flat, or freezer friendly container. When ready to eat, place in refrigerator overnight and warm in a pot.
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