This yummy, homemade, Chicken Noodle soup is a staple in our home. Whether you're looking for something warm and delicious to eat, or feeling under the weather, this scrumptious soup will hit the spot.
- 2 Tbsp Olive Oil
- 2 Cloves Garlic, peeled & minced
- 1/2 White Onion, chopped
- 1 Carrot, peeled & chopped
- 2 Celery Ribs, chopped
- Salt & Pepper to taste
- 2 c Cooked Rotisserie Chicken, skinned, deboned, and fork shredded
- 2 Qts Chicken Broth
- 1/4 Pkg Egg Noodles
- 2 Tbsp Fresh Parsley, minced
- Juice from 1/2 Lemon
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Heat olive oil in a large pot on Medium/low heat. Add garlic and cook for 2 mins.
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Add onions and saute until translucent, about 3 - 4 mins.
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Add carrots & celery and cook for 10 mins to soften vegetables. Salt & pepper to taste (Stir them frequently so they don't brown or caramelize).
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Add shredded chicken and saute with vegetables for 5 - 6 mins to heat through.
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Pour chicken broth into the pot. Turn heat up to medium/high and bring soup to a boil. Add egg noodles. Reduce heat to medium and simmer 10 - 12 mins.
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Add parsley and fresh squeezed lemon juice. Serve warm.
I prefer to use Organic Chicken broth. Trader Joe's has a great one that is less expensive than organic broth from other stores.
I also either use No Yolk brand egg noodles or make Gluten Free ones from scratch (see attached recipe).