Name: Chicken Noodle Soup
Ingredients: 2 tbsp Butter; 1 medium Onion (Small/medium dice); 1 Carrot (sliced into 1/4" rounds); 1 Parsnip (or another carrot, sliced into 1/4" rounds); 2 stalks Celery (sliced into 1/4" rounds); 2 cloves Garlic; 8 cups Chicken broth; 1 1/2 cups Chicken (Cooked (leftover rotisserie is perect)); 8 oz Egg noodles; 1/4 cup Barley (Optional); 1 tbsp Lemon Juice; 1 tbsp fresh parsley (chopped); 1/2 tsp dry oregano; 2 sprigs Thyme (leaves pulled, discard stems); 1 tsp Texas Pete (Or other vinegar based hotsauce); Water (as needed); Salt and pepper (to taste)

Chicken Noodle Soup

Great to use up leftover rotisserie chicken.

Print Recipe

Course Soup

Cuisine American

Ingredients

2 tbsp Butter
1 medium Onion Small/medium dice
1 Carrot sliced into 1/4" rounds
1 Parsnip or another carrot, sliced into 1/4" rounds
2 stalks Celery sliced into 1/4" rounds
2 cloves Garlic
8 cups Chicken broth
1 1/2 cups Chicken Cooked (leftover rotisserie is perect)
8 oz Egg noodles
1/4 cup Barley Optional
1 tbsp Lemon Juice
1 tbsp fresh parsley chopped
1/2 tsp dry oregano
2 sprigs Thyme leaves pulled, discard stems
1 tsp Texas Pete Or other vinegar based hotsauce
Water as needed
Salt and pepper to taste

Instructions

Heat soup pot over medium heat, then add butter, carrot, parsnip, celery, garlic and onion. Add a generous pinch of salt. Stir often and do not brown, you just want to sweat the vegetables.
Add chicken stock plus water as needed.
Bring to a boil, reduce to a simmer, and cook until carrots are soft.
Add chicken, egg noodles, barley and lemon juice, hot sauce, and spices. Cook until noodles/barley are tender. Tasting and adjusting spices along the way.

Notes

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