Chicken Noodle Soup
🥣 Cozy Chicken Noodle Soup
A pot full of comfort, love, and joy.
Some recipes just taste like home.
This one is simple, soul-soothing, and full of goodness — the kind you make on a chilly night when you want the whole house to smell like love.
🧺 Ingredients
- 1 rotisserie chicken, pulled into bite-size pieces
- 1 onion, chopped
- 5 carrots, peeled & chopped
- 5 celery stalks, peeled & chopped
- Olive oil for sautéing
- Chicken seasoning (or a blend of thyme, basil, garlic, salt & pepper)
- Chicken stock or broth (enough to cover — about 8 cups or more, depending on pot size)
- Wide egg noodles, cooked al dente
- Crusty Italian bread
- Kerrygold butter
- Optional: Fresh Parmesan cheese, for topping
👩🍳 Directions
- Sauté the veggies — In a big soup pot, warm a drizzle of olive oil. Add onion, celery, and carrots. Sauté until fragrant and just beginning to soften.
- Add chicken & seasoning — Stir in pulled rotisserie chicken and your favorite chicken seasoning or herbs.
- Load it up — You really can’t add too many veggies or too much chicken to this soup. Fill the pot as full as your heart wants.
- Cover with broth — Pour in enough chicken broth to cover everything well. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, until everything is tender and the flavors have blended beautifully.
- Cook noodles separately — In a separate pot, boil the egg noodles until al dente. Drain well. Keep them on the side so they stay perfectly firm and never soggy.
- Serve it up — Spoon noodles into each bowl, ladle hot soup over top, and finish with a sprinkle of Parmesan.
Serve alongside crusty Italian bread and Kerrygold butter (be generous!). For extra flavor, go organic where you can — it makes a difference you can taste.
💛 Jen’s Joy Note
Joy isn’t always grand — sometimes it’s a warm bowl, a quiet table, and the sound of people you love saying, “Mmm.”
“Taste and see that the Lord is good.”
— Psalm 34:8
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