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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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