Chicken Noodle Soup

It’s finally cooling off!  We needed sunblock this weekend putting out Christmas lights up and Tuesday’s high was a glorious 66 degrees in our backyard!  We even had .04 inches of rain, first rain in 103 days.  it smelled so good.  Such is life in the desert.

Since the weather was finally cooperating, it was time to make my favorite chicken noodle soup.  Like I’ve said before, I love me some soup.  I seriously could eat it every single day.

This recipe is super easy.  The hardest part is cutting the veggies.  You can cook your chicken just for the recipe, use rotisserie chicken from the store or leftover chicken.  We’d recently cooked for a bunch of pastors in town for a pastor convention and I had a ton of leftover shredded chicken breasts.  I divided it up into freezer bags for use later and later was now.  I purposefully used more chicken than called for this time because I hope Mark will see it’s meaty goodness and not see the carrots and celery.  Fingers crossed.

Added bonus:  It’s RV friendly!  You can even buy your veggies already cut if your local store carries them.  What could be better after a day of exploring than a nice bowl of soup?

 

 

Begin by heating the oil in your pot.  When hot, add the carrots, onions, celery and garlic and saute for 5 minutes.  I’m glad she had the time listed because I know I would have sautéed them for maybe 2 minutes tops.

 

 

 

 

 

 

Stir together the dry ingredients, sprinkle them over the veggies and cook one more minute.

Add the broth and salt and give it a good stir.  Bring to a boil, partially cover and simmer for 25 minutes.  I had two 32-ounce containers of broth and since I knew I would be adding extra chicken, I used all 64 ounces.

After that has simmered and made your house smell amazing, it’s time to add the noodles, chicken and evaporated milk.  Cook that for 10 minutes and your bowl of chicken noodle goodness is ready for a bowl and spoon.

Print Recipe

Chicken Noodle Soup

Recipe Credit: Recipe Girl

• 2 teaspoons extra virgin olive oil
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 clove garlic, minced
• 1/4 cup all purpose flour
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 1 teaspoon salt
• 8 cups chicken broth
• 3 cups bite-sized pieces of roasted chicken
• 12 ounces 2 % canned evaporated milk
• 2 cups (4 ounces) uncooked egg noodles (or any other noodle)

1. Heat the olive oil in a large pot over medium-heat. Add the onion, carrots, celery and garlic; sauté 5 minutes. Sprinkle the flour, oregano, thyme and poultry seasoning over the vegetables, and cook 1 minute. Stir in the broth and salt. Bring to a boil; reduce heat, and simmer, partially covered, for 25 minutes.

2. Add the roasted chicken, evaporated milk and noodles, and cook 10 minutes or until the noodles are tender.  Yum.