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Simplified Homemade Chicken Noodle Soup

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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

  1. Pull chicken off the bone and cut into cubes or shred. Put in a bowl and set aside, Discard bones and skin.
  2. Melt 2 Tablespoons butter. Saute mushrooms, onion, carrots, and celery, about 5 minutes, stirring every few minutes
  3. Pour in the chicken stock and bring to a simmer. Add the chicken meat, salt, pepper, and thyme.
  4. 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.
  5. OR
  6. 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.
  7. Adjust taste if needed with salt and pepper.