Is there anything more comforting than homemade chicken noodle soup? There are probably as many recipes out there for chicken soup as there are people in the entire state of New York. Maybe even more.
Growing up, chicken soup was something that we ate whenever we were sick. My mom would make it from scratch with homemade chicken stock and boiled carrots, which as kids, we would carefully avoid.
When you live alone, it’s unlikely that you’ll have a chicken carcass at the ready when the craving for chicken noodle soup strikes, so we have a short cut that will keep your stock pot busy all winter with minimal effort.
Next time you hit the grocery store, check the deli section for fully-cooked rotisserie chickens. Most grocery stores (with the exception of specialty stores like the likes of Trader Joe’s) will offer it so that all you really need to do is remove the skin and shred it into the soup. You won’t get the same flavor as your mom’s chicken soup, but it will come in a close second.
- 3 quarts (3 32-ounce boxes) fat-free, low-sodium chicken broth
- 3 carrots, finely diced
- 8 ounces medium egg noodles (store bought or fresh)
- 2 cups cooked chicken meat, shredded (from a roasted chicken or a prepared Rotisserie chicken, skin removed)
- 1 tablespoon dried thyme
- 1 tablespoon dried parsley
- Salt and freshly ground black pepper, to taste
- Place chicken stock in a large stockpot over medium-high heat and bring to a simmer. Add carrots and simmer until tender, about 6 minutes.
- Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles according to the directions on package. Drain and add to the stock pot, along with the shredded chicken.
- Season with thyme, parley, salt and pepper. Heat until all ingredients are hot to taste and serve.