Soup, as a meal, seems to be met, oftentimes, with scrutiny. I really cannot understand why, personally; I fucking love soup, and depending on the type, soup can absolutely serve as an entire meal. However, there are plenty of people who would disagree with me and my stance toward soup, arguing it isn’t filling and should instead be deemed an appetizer.
I’m not quite sure if people who don’t think soup can stand as a meal have only sampled broth in their lives as opposed to an actual hearty soup, but alas, we will never know for sure.
Soup is the shit, and with some colder weather on the horizon here in Ontario, I thought it would be appropriate to share a recipe with all of you to make some homemade chicken noodle soup. This recipe comes from tastesbetterfromscratch.com.
“For the Soup:
- 1/2 Tablespoon butter
- 2 ribs celery , diced
- 3-4 large carrots diced
- 1 clove garlic , minced
- 10 cups chicken stock , or broth*
- 1 teaspoon salt , to taste
- ½ teaspoon freshly ground black pepper , to taste
- 1/8 teaspoon dried rosemary ,or more, to taste
- 1/8 teaspoon dried sage
- 1/8 teaspoon crushed red pepper flakes
- 1 batch homemade egg noodles* , or 5 cups dry egg noodles, farfalle or other bite-size pasta
- 3 cups rotisserie chicken *
- 1 teaspoon better than bouillon chicken flavor , (or more, as needed), or chicken bouillon granules
“Instructions
- Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
- Add chicken stock and season the broth with rosemary, sage, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of ‘better than bullion’ chicken or chicken bouillon cubes or granules as needed.
- Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
- If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
- Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
- Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used,” the recipe states.
Enjoy!
Photo by Piotr Miazga on Unsplash
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