My mom makes chicken noodle soup the old-fashioned way. She takes a whole chicken and boils it allllll day long. I loved chicken noodle soup day growing up, still do! I love the smell, the comforting feeling, and the anticipation of knowing what is coming up for dinner.
I’ve made the soup like my mom over the years many times, but typically, I don’t have the time or desire to do the whole chicken thing. Honestly, the next best thing is making the soup this way.
1. Buy your favorite rotisserie chicken. (my favorite is Costco’s. Theirs just taste the best to me)
2. In your soup broth place ALL (light and dark meat) AND the juices that are I the bottom of the plastic container. (all those delicious juices and spices) I honestly feel this makes a big difference.
This beautiful dutch oven is by Fiesta. I love a nice study pot for hearty soups and stove top to oven meals.
3. Use homemade noodles found in the freezer section (try by the frozen breads) of your grocery store.
- 1 T EVOO
- 1 onion- diced
- 2 garlic minced
- 1 whole rotisserie chicken
- 6 cans of chicken broth (I usually add like 4 and then 2 cans of water and bullion);
- AND the drippings from the rotisserie chicken
- 5 whole carrots- chopped
- 5 celery- chopped
- 1 bay leaf
- 1 package of frozen homemade noodles
- Take out frozen homemade noodles and allow to thaw as instructed on their own package.
- In a large stock pot add olive oil, onion and garlic. Cook until onion is translucent.
- take chicken of the bones and set aside
- Add in chicken broth and drippings
- Add in carrots, celery and bay leaf. Bring to a boil and then let simmer.
- Add Chicken.
- Bring back to a boil, and add noodles.
- Boil as long as noodle instructions suggest.
- Salt and pepper as needed.