Inspired by a recipe found on Inspired Taste, this may be the most delicious homemade Chicken Noodle Soup I have ever had. This one had been good, but it also shows me how much I have improved with my cooking skills since 2016… thank goodness.
I used a ready-made rotisserie chicken simply to save time, and it was delicious. However, as stated in the original recipe, if you have the time, chicken thighs would be the best option. Please refer to their original recipe for amazing tips on storing the soup and different ways of preparing it.
I tweaked the recipe a little bit to add a bit of freshness and it was a hit! Enjoy!
Ingredients
2 Tbsp Olive Oil
1 Tbsp Butter
1 large onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4-6 cloves minced garlic
2 bay leaves
1/2 teaspoon dried thyme
3 cups of shredded/cubed Rotisserie Chicken (skin on)
5 cups low sodium chicken broth
3 cups vegetable broth, (add more if needed as you cook)
5 ounces egg noodles (or pasta of choice)
1 Tbsp Lime Juice
2 Tbsp Cilantro, finely chopped
Salt and pepper, to taste
1/4 cup fresh parsley, finely chopped (or sprinkle in a bit of dried parsley)
Directions
Heat the olive oil and butter in a large pot over medium heat. Add the onions, carrots, and celery. Season with salt and pepper. Cook, stirring every few minutes for about 5 to 6 minutes.
Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic for 1-2 minutes.
Add the chicken stock and bring to a low simmer. Taste the soup to see if you need to add more salt. I thought I would need to add a bit more salt since I used low sodium chicken broth, but having the cups of regular vegetable broth helped and no added salt was necessary.
Add the chicken, stir well and then add the egg noodles. Cook according to the instructions, about 7 minutes.
At this point, if the liquid seems low, add more vegetable stock. Taste it, and add seasonings as you wish. Turn the heat to medium-low, add the parsley and allow the soup to simmer a bit longer.
Serve, and enjoy!
