Hearty Chicken Noodle Soup



– 2 tablespoons olive oil – 1 cup carrots, chopped (approximately 3 large carrots) – 1 cup celery, chopped (approximately 3 large ribs) – 1 cup yellow onion, diced (a medium onion is ideal) – 2 cups cooked chicken, like store-bought rotisserie chicken – 12 cups of water – 3 tablespoons chicken bouillon – 2 teaspoons dried parsely – 1 teaspoon ground pepper – 8 oz. (1/2 package) thin egg noodles (like New Mill Kluski) – 8 oz. (1/2 package) extra wide egg noodles


Step 1

In a large stock pot or Dutch oven, heat the olive oil over medium high heat. Add the chopped carrots, celery and onion and sauté for 5-7 minutes or until the onions are translucent.

Step 2

To the sauteed vegetables, add the water, chicken and bouillon. Stir.

Step 3

Heat over medium heat and bring the liquid to a low boil. This will take about 8-10 minutes.

Step 4

Once the liquid is boiling, add the noodles, pepper and parsely. Keep the heat at medium and simmer for 10-12 minutes or until noodles are cooked to al dente.

Step 5

Remove from heat. Let cool for 5-10 minutes before serving.