This is one of those dinners that everyone in your family can agree on and it’s always a wonderful dish to serve to guests because I can’t think of many people who don’t like it. And of course during the winter you can never have too much chicken noodle soup! Since this recipe is somewhat of a shortcut chicken noodle soup it’s perfect for a weeknight dinner, you can have it ready in about 30 minutes. Indeed my kind of dinner!
Chicken Noodle Soup
Ingredients
1 1/2 Tbsp olive oil
1 1/2 cups diced carrots
1 1/2 cups diced celery
1 1/2 cups diced yellow onions
3 garlic cloves, minced
4 (14.5 oz) cans low-sodium chicken broth
2 tsp each chopped fresh thyme, rosemary and sage leaves (look for the poultry herb pkg. it should have all 3 or use 1/2 tsp of each dried)
1/3 cup chopped parsley, divided
Salt and freshly ground black pepper
1 1/3 cups medium egg noodles (dry)
12 oz. shredded rotisserie chicken (from about a 2 lb rotisserie chicken)
1 Tbsp fresh lemon juice (optional)
Directions
Heat olive oil in a large pot over medium-high heat. Add carrots, celery and onions and saute 4 minutes then add garlic and saute 1 minute longer. Stir in chicken broth, thyme, rosemary, sage and half of the parsley. Season with salt and pepper to taste then bring mixture to a boil, reduce heat to medium - low, cover pot and simmer 10 minutes. Stir in pasta, cover pot, boil over medium heat until noodles are cooked through, stirring occasionally, about 8 minutes (or as directed on package). Stir in chicken, lemon juice and remaining parsley. Serve warm.
