Rotisserie Chicken Noodle Soup

  • 2 tablespoons butter
  • 2 rounded tablespoons flour
  • 1 tsp extra-virgin olive oil
  • 1 small onion, peeled and diced
  • 5 celery stalks, diced
  • 5 carrots, peeled and diced
  • 1 1/2 teaspoon minced garlic
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper
  • 2 quarts chicken stock or chicken broth
  • 2 to 3 cups cooked chicken, shredded (rotisserie chicken is best)
  • 3 cups wide egg noodles
  • 1 tablespoon parsley
  1. Heat a large pan with olive oil over medium heat. Add the onion, celery, carrots, and bay leaves and a little salt and pepper. Cook for about 5 min and then add garlic.
  2. In a large pot melt butter then add flour.  Add about a cup at a time of stock while stirring to make smooth.  Continue adding the rest of the stock then simmer about 10 min.
  3. Stir in the chicken, veggies, cooked noodles and parsley. Discard the bay leaves. Season to taste adding more salt and pepper as needed.

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