weeknight chicken noodle

{ fresh veggies for chicken noodle soup. unfortunately I was too impatient/hungry to get a shot of the finished product }

I love to cook, but sometimes after a long day at work I don’t feel very motivated to spend a lot of time in the kitchen. Adapted from Ina’s recipe in this cookbook, this is the perfect chicken noodle soup for a weeknight. Why? Because rather than boiling your chicken, making homemade stock and spending all day in the kitchen, I took a few shortcuts so you can have homemade chicken noodle soup in about 20 minutes!

{ weeknight chicken noodle }

  • 1 rotisserie chicken*, white meat pulled and shredded or diced
  • 2 quarts low-sodium chicken stock
  • 1 tablespoon butter
  • 1/2 yellow onion, chopped
  • 1 clove garlic, finely minced
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 1 teaspoon dried rubbed sage
  • 2 cups wide egg noodles
  • 1/4 cup fresh parsley, chopped
  • salt and pepper to taste

Melt butter in a large pot. Add onions and saute until almost translucent. Add garlic, celery, carrots and sage. Let vegetables sweat out some of their liquid, about 5-7 minutes. Add chicken broth and egg noodles. Simmer uncovered for about 1o minutes, until the noodles are cooked. Add the cooked chicken and parsley and heat through. Season to taste, serve and enjoy!

*You can also use 2 chicken breasts bone in, skin on. Preheat oven to 350 degrees. Place the chicken on sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 30-40 minutes, or until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the meat. I just love using a rotisserie chicken because it is sooo easy!


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