Chicken Soup In A Flash
Chicken soup. Classic comfort food. It’s the thing I always want when I’m sick. But here’s the thing. When you’re the wife or the mom or the primary food preparer in the house…there’s nobody to make YOU chicken noodle soup. And you know…Campbell’s just really doesn’t do it. So here’s a quick and dirty recipe for a mostly homemade chicken noodle soup–with a few shortcuts that’ll allow you to have GOOD homemade chicken soup, even if you’re sick as a dog. Makes 6-8 servings.
- 2 quarts of good chicken stock (this could be home prepared if you tend to keep it on hand or store-bought–I like Kitchen Basics)
- 4 cups water
- 1 rotisserie chicken
- 1 package of frozen mirepoix (this is a fabulous short cut…you’ll find these with the frozen veggies–a mix of onion, celery, and carrots)
- 2 cups noodles of choice (Tinkyada brown rice elbows are good for gluten free, I like No Yolks dumplings for regular)
- 1 tsp kosher salt
- fresh ground black pepper
- Debone your chicken and shred. If you’re into it, save the bones to make your own stock later.
- Add everything but the noodles and simmer in a large stock pot for approximately 20 minutes.
- Add the noodles and simmer until soft, according to package directions.
- Serve it up with your favorite bread or crackers.