On a cold winter night there's nothing more comforting than a bowl of hearty Chicken Noodle Soup.
This recipe is quick and easy to make, meaning you won't bother buying the canned stuff anymore!We are definitely in the thick of winter here in Michigan. Other than a couple of near 40 degree days, it's been pretty darn cold. We've had some snow, some rain, and most recently freezing rain. Sounds fun, right? When the weather is like this, I hibernate inside and do my favorite thing - I cook and bake. What's better than warming up the house with the heat from the oven, and making it smell good too?
I love making big pots of soup and stew during the winter, and this Chicken Noodle Soup has become a recent favorite in my house. It's simple to make and is ready in about 30 minutes, so it's great on busy weeknights. I serve it with big chunks of crusty bread, perfect for dipping in the broth.
My time saving trick is using rotisserie chicken. I buy one or two from the store each week, bring them home and pull all the meat off the bones. I store the shredded chicken in the frig and use it for all sorts of recipes during the week! What are your tips and tricks for saving time in the kitchen? Share with me in the comments below!
Author: Sarah Bates | The Chef Next Door
1 Tablespoons olive oil
1 cup diced carrots
1/2 cup finely chopped onion
1/2 cup thinly sliced celery
4 cups low sodium chicken broth
2 cups water
2 cups dried rotini noodles
2 sprigs fresh oregano, stemmed and roughly chopped
2 cups shredded rotisserie chicken
1 teaspoon salt
1/2 teaspoon black pepper
Heat a Dutch oven or a large soup pot over medium-high heat. Add the oil to the pan and swirl to coat. Add the carrots, onion, and celery and cook until the vegetables are softened, about 5 minutes.
Add the broth and water to the pot and bring to a boil. Stir in the rotini and the oregano, reduce the heat to medium, and cook for 10 minutes.
Add the chicken, salt, and pepper and cook for 5 minutes, or until the soup is heated through and the pasta is tender.