Homestyle Chicken Soup
Homestyle Chicken Soup
As soon as the temperature gets below 60 degrees, it’s officially soup time. This homestyle chicken soup will definitely keep you warm and full. By now, you know I love a one-pot meal and this one is no different. For this recipe, I used pre-cooked and pre-seasoned chicken from Just Meats, visit their website and use code ISDINNERREADY to get a discount off of your purchase. You could also use a rotisserie chicken from the grocery store or you could cook your own chicken. Your choice! If you use a pre-cooked chicken, chop 1lb of chicken into small pieces.
For the vegetables, chop 1/2 onion, 1 cup of celery, 1 cup of carrots and 1 tbsp of fresh parsley.
In a pot, melt 2 tbsp of butter and add 1 tbsp of minced garlic, chopped celery, chopped carrots and chopped onions. Cook until the veggies are soft.
Once the veggies are soft, add the chopped chicken and stir.
Add 10 cups of chicken broth, 1 chicken bouillon cube, 1 tbsp of lemon juice and 1 12 oz bag of egg noodles to the pot and stir.
Add 2-3 sprigs of thyme to the pot and cover with a lid. Cook for 15 minutes.
Remove the lid and add 1/3 cup of heavy cream, salt & pepper (to taste) and 1 tbsp of fresh parsley. Cover with the lid and cook another 5 minutes or until the noodles are soft.
Remove the lid and remove the sprigs of thyme. Taste and season the soup with more salt & pepper (if needed).
Serve with garlic bread or saltine crackers. Serve and ENJOY!
Homestyle Chicken Soup
Ingredients
- 1 lb rotisserie chicken
- 10 cups chicken broth
- 1 chicken bouillon cube
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup diced onion
- 1 tbsp chopped fresh parsley
- 1 tbsp minced garlic
- 1 tbsp lemon juice
- 2 tbsp butter
- 2 sprigs of thyme
- 12 oz bag of egg noodles
- 1/3 cup heavy cream
- salt & pepper (to taste)
Instructions
- Chop the rotisserie chicken, onion, celery, carrots and parsley.
- Melt the butter in a pot and add the onion, minced garlic, celery and carrots and stir well. Cook until the veggies are soft.
- Add the cooked chicken and stir again.
- Add chicken broth, chicken bouillon cube, lemon juice and egg noodles and stir again.
- Add the sprigs of thyme and cover the pot with a lid. Cook for 15 minutes.
- Remove the lid and add heavy cream, salt & pepper and fresh parsley and stir. Cover again and cook for an additional 5 minutes or until the egg noodles are soft.
- Remove the lid and remove the sprigs of thyme. Taste to make sure it is seasoned to your liking.
- Serve with garlic bread or saltine crackers. Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
