Ah, yes.  It’s officially soup season.  Also known as my favorite time of year. 

I officially kicked off soup season with the most classic of soups, chicken noodle.  This is my go-to recipe that makes a perfect home-made chicken noodle every time, and results in a perfectly warming bowl in about 30 minutes (if starting with pre-cooked chicken).  This is an ideal candidate for rotisserie chicken meat, as it comes perfectly pre-cooked and ready to shred into the warm chicken broth.  The recipe calls for ½ of the rotisserie chicken, which can be all white meat (two breasts), all dark meat (two thighs, two drumsticks), or a mix of the two (one breast, one leg and one thigh). Use the combination that works best for you!

The recipe below makes enough for 2 big servings of soup with some leftovers, so it’s great for meal prep and scale-able for more portions.  I’ve been re-heating my leftovers for a perfect work from home lunch served with a side-salad, which has been a nice little mid-day treat.

Recipe down below, along with some photos!

Classic Chicken Noodle Soup

Ingredients:

• ½ onion, diced
• 2 carrots, diced
• 1 tbsp olive oil
• 1 quart chicken broth
• ½ rotisserie (or pre-cooked) chicken, shredded
• 1 cup egg noodles
• 1 tsp rosemary
• Salt and pepper to taste

Method:

1. Chop your onion and carrots into large dice, set aside.
2. Prep your chicken by shredding the meat into large pieces, set aside.
3. In a large pot or wide-bottomed sauté pan, add the oil and place the pan over medium-high heat.  Add the chopped onions and carrots, stir to combine.  Cook over medium-high heat, stirring occasionally, until the onions are translucent and the carrots are beginning to become tender, about 3-5 minutes.
4. Pour the chicken broth into the pot, stir to combine.  Bring the chicken broth up to a full boil over medium-high heat before proceeding to the next step.
5. Add the shredded chicken to the pot, stir to combine.  Again bring the chicken broth up to a full boil over medium-high heat before proceeding to the next step.
6. Add the egg noodles, and cook until fully tender (about 10 minutes), stirring occasionally and tasting to check for done-ness.
7. Once the noodles are fully cooked, turn the heat off of the soup and add the rosemary, salt, and pepper.  Taste the broth and adjust for more seasoning as needed.
8. Ladle into bowls and enjoy!

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Forgot how much I love soup?  Check out these recipes from last winter below!

Chicken Soup with Italian Sausage Meatballs

Meal Prep (and Fridge Clean-out) Magic – Ribollita

Recipe: Ramen Soup Broth

Easy Dumpling Soup

Turkey Noodle Soup