Simplified Homemade Chicken Noodle Soup
Chicken stock has more flavor than chicken broth
Ingredients
Scale
- 1 cooked Rotisserie Chicken
- 1 chopped onion
- 2 carrots, peeled, chopped or sliced
- 1/2 cup celery, chopped
- 4 ounces whole button mushrooms, quartered ((optional))
- 2 Tablespoons butter
- 3 quarts Chicken Stock
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground pepper
- 2 teaspoons salt
- 2 Tablespoons fresh parsley, chopped
- 2 1/2 cups egg noodles (about 5 ounces)
- AND 1 OF THE FOLLOWING OPTIONS
- 1 10 3/4 ounce can Cream of Chicken Soup
- OR
- 1/3 cup Cooking Sherry
- 1 cup grated Parmesan
- 3/4 cup heavy cream
Instructions
- Pull chicken off the bone and cut into cubes or shred. Put in a bowl and set aside, Discard bones and skin.
- Melt 2 Tablespoons butter. Saute mushrooms, onion, carrots, and celery, about 5 minutes, stirring every few minutes
- Pour in the chicken stock and bring to a simmer. Add the chicken meat, salt, pepper, and thyme.
- If you are using the Cream of chicken Soup: stir in the soup and let simmer about 5 minutes. Bring up to a low boil (about medium high). Add egg noodles and allow to cook for about 10 minutes. Stir in parsley. It’s ready to eat.
- OR
- If you are using the cooking sherry, parmesan cheese, and cream: allow to simmer about 5 minutes. Bring to a low boil (about medium high). Add egg noodles and cook about 8 minutes. Add the sherry and rosemary, parmesan, and cream. Cook another 2 minutes. Stir in parsley. It’s ready to eat.
- Adjust taste if needed with salt and pepper.