There is nothing better to warm you up, or cure your winter cold. And all you need is 20 minutes for this 20 minute homemade chicken noodle soup!
Dish Count :: 1 Large Pot or Dutch Oven, 1 Cutting Board
There are some caveats to the whole notion of “Sharing is Caring”. It’s kind to share your cookies with your neighbor, tell your friends about the latest sale at Nordstrom’s, and sharing the last of the ice cream with your hunny – because vanilla is his favorite. But there are things that you can share that clearly don’t indicate “caring”, like a cold.
After my weekend away hunting with my family (Who got five deer in camp! Hello full freezers!), I came home for one night to shower (I needed it), do laundry and repack before jetting off to Ohio to meet with the American Dairy Association and cuddle with adorable baby cows. With him heavily infected with that bout of mini-plauge, I wanted to make sure he had some comforting and cure him while I was gone.
And in that one night at home, after making him soup no less, my loving husband was so kind to bestow upon me the most sinusy of colds just in time for my plane ride to Cleveland. Love is not dead, people!
And in case you’re wondering, yes, I was in Cleveland, and no I did not fly Frontier. I’ve learned my lesson on taking that flying tube cattle car airline when I flew to Houston earlier this year. But that didn’t stop my mom from calling Ben and me in a hormonal mom-panic. The menopause is strong with that one.
But the soup! Yes, I did say 20 minutes, and no I’m not joking. It’s a semi-homemade recipe, but this cam be made full on homemade if you want to use this tutorial on How to Roast a Chicken! This tutorial also includes full instructions on how to carve a chicken, which you will need for this chicken noodle soup recipe. Because I was in a rush – I used a store bough rotisserie bird. When we don’t have a lot of time on hand and we need to feed the family, a rotisserie bird is a welcomed joy.
I removed the two chicken boobs from the bird and saved them for Ben’s dinner while I was gone, but the rest of the bird went into the soup. Use the tutorial for removing the rest of the meat from the chicken and using two forks shred the meat into small pieces. Cut up two carrots, two ribs of celery, and one onion. Then all you need is two 32 ounce cartons of chicken stock, garlic, a dash of salt, pepper and a little thyme and noodles and you’re off to the races!
And don’t forget – keep the chicken remnants of your chicken so you can make your own chicken stock later!
20 Minute Homemade Chicken Noodle Soup
1 Store Bough Rotisserie Chicken, carved and meat shredded
1 Tbsp Olive Oil
2 Carrots, peeled and roughly chopped
2 ribs Celery, roughly chopped
1 Onion, peeled and chopped
5 Cloves Garlic, minced
1 tsp Fresh Thyme, (1 1/2 tsp Dried Thyme)
Salt and Pepper
64 ounces Low-Sodium Chicken Stock (2 cartons)
6 ounces Egg Noodles
In a dutch oven over medium high heat, add the olive oil into the pot and let it heat up. When the oil is heated, add the carrots, celery, and onions to the pot. Let the vegetables soften, stirring occasionally.
While the vegetables are in the pot, carve and shred the chicken meat, using a knife to carve the chicken and two forks to shred the meat. Set aside.
Add the garlic into the pot once the vegetables have softened. Stir for about 30 seconds until the garlic is fragrant.
Add in the thyme and stir until fragrant.
Pour in the chicken stock and stir the soup. Cover and turn the heat to high to bring the soup to a boil. Once boiling add in the shredded chicken meat and noodles. Boil for about 7 minutes, or until the noodles have softened.
Adapted from Cook's Country Chicken Noodle Soup