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  • Whitney Fisher

feel good chicken noodle soup



homemade chicken noodle soup

what you need:

-celery, chopped, 2C

-carrots, peeled+chopped, 2C

-2 onions, diced

-1T olive oil

-garlic, minced, 1/4C

-ginger, minced, 1T

-parsley, chopped, 1/2C

-2 bay leaves

-2 sprigs of rosemary

-1/2T rubbed sage

-lemon, juiced

-chicken bone broth, 4C

-chicken broth, 4C

-rotisserie chicken, shredded+chopped

-salt

-extra wide egg noodles

what to do:

once everything is prepped and chopped, you’re ready to begin. add olive oil to a good sized stock pot on medium/high heat. once heated, toss in the veggies. sauté until tender and onions are translucent. add in garlic and stir for about 30 seconds to one minute, until fragrant. dump in the bone broth and chicken broth. add in ginger, herbs, lemon juice, rotisserie chicken and salt. bring to a low boil then turn to simmer for 30 minutes to an hour. add salt if needed. before you’re ready to eat, remove the stems left from the rosemary sprigs, cook egg noodles separately. this helps when storing for multiple days so that the noodles don’t soak up all the broth. in a bowl, add noodles and top with soup. garnish with fresh chopped parsley. bon appétit!

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