With this past weekend being the first official weekend of fall, a nice easy Chicken Noodle Soup came to mind for last night’s dinner. I made a quick trip to the grocery story with no list, however, Chicken Noodle Soup was the plan. To speed the preparation, I started with a “Savory“ rotisserie chicken from the warming case, the leeks looked good so I started there in the organic produce section, followed by carrots, celery, fresh parsley and Better Than Bouillon for liquid, you favorite stock is fine too. Once home, I used my chopper to get things going and in little time, the soup was done. I added some Amish noodles I had on time, make a roasted beet salad to go along with it, set a pretty table and now there is soup in the fridge to be enjoyed for a few days and I’ll take some to my Mom. That’s it. here’s what I came up with, something simple, something good. A quick and easy dinner that fits the bill for a Marvelous Monday Recipe…
Here are my steps…Easy, especially when you use a rotisserie chicken. I like to find a rotisserie chicken with no antibiotics or hormones.
Ingredients
-8 cups chicken stock (I used Better Than Bouillon-1 teaspoon to 1 cup of water,
-1 Rotisserie Chicken
-2 Tablespoons Extra Virgin Olive Oil
-2 leeks with white and half of green parts, chopped (if you don’t have leeks, a small onion is fine)
-2 teaspoons minced garlic
-1 cup carrots chopped
-1 cup chopped celery
-1 1/2 cups uncooked medium Amish egg noodles
-chopped fresh curly parsley for garnish
-sea salt and freshly ground black pepper
Method
- Heat olive oil in a stockpot.
- Sauté leeks/onions until translucent add carrots and celery. Sauté until soft and then add garlic, cooking for an additional minute.
- Add all chicken stock and bring to a boil. Remove chicken from bones and set aside.
- Add noodles. Follow directions on package to cook noodles. About 4 minutes before noodles are to be completely cooked, add pieces of rotisserie chicken.
- I like to add a little of the parsley into the soup at the end of the cooking time.
- When done cooking, ladle soup into bowls and sprinkle with fresh chopped parsley. I used Italian Parsley last night, that’s what they had at the grocery store, I have used regular parsley too.
