Chicken Noodle Soup #recipe @vmburns

 

VMBURNS: I hate wasting food, so when I found myself with an entire  rotisserie chicken, I needed to do something to make it appealing. It's cooling off in Georgia, so soup sounded good. I decided to make Chicken Noodle Soup. Unfortunately, I didn't have enough broth for soup. I also didn't have the egg noodles that I usually use when making chicken and noodles. But, a local restaurant makes yummy chicken noodle soup that has spaghetti, so that's what I used. My recipe lists the egg noodles, so I would recommend those.

Chicken Noodle Soup 

• INGREDIENTS

• 
  
• 2 tablespoon butter
• 2 stalks celery, diced
• 1 small onion, finely diced
• 3 large carrots, peeled and chopped
• 1 clove garlic, minced 
• 1 ½ teaspoon Italian seasoning 
• ¼ teaspoon crushed red pepper flakes 
• 1 teaspoon salt 
• ¼ teaspoon freshly ground black pepper 
• 8 cups chicken stock
• 2 ½ cups dry egg noodles 
• 2 cups leftover rotisserie chicken, shredded (bones and skin discarded) 

• 
  

• INSTRUCTIONS

• Add butter lo a large stock pot or dutch oven, and heat over medium heat.

  2. Once melted, add celery, onion and carrots.

  

  
  

  3. Cook 5-7 minutes, stirring occasionally, until slightly softened.

  4. Add garlic, Italian seasoning, crushed red pepper flakes, salt and pepper.

  

  
  

  5. Stir and cook until just fragrant, about 30 seconds.

  6. Add chicken stock bring to a boil over high heat.

  

  
  

  7. Once boiling, reduce heat to medium and cook 10-12 minutes, until veggies are tender.

  8. Shred chicken and remove skin and bones, and add the dry egg noodles, shredded chicken and parsley and cook until noodles are tender, 10-12 minutes.

  

  
  

  9. Taste for seasoning and add salt and pepper to taste.

  10. Serve hot with additional parsley, if desired.

READERS: What's your favorite pasta noodle?  Leave me a comment below.  

ICING ON THE MURDER

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