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Chicken Noodle Soup - Joe Cass
ChristyJo0
Soup Lovers Facebook Group
Ingredients
  • - 1 plain cooked rotisserie chicken. If you like it really meaty you may use 2 chickens. All cooked meat pulled off.
  •  
  • - 2 quarts chicken stock (not broth)
  • - 1 yellow onion chopped
  • - 3 stalks celery chopped fine (quarter celery lengthwise then chop).
  • - 2 large carrots chopped fine
  • - 3 large cloves fresh garlic minced
  • - 3 large bay leaves
  • - ½ tsp dried basil
  • - ½ tsp dried oregano
  • - ¼ tsp crushed red pepper flakes (no- doesn’t like the pepper)
  • - 1 TB kosher salt
  • - 1 tsp ground black pepper
  • - 1 tsp dried parsley
  • - 1 fresh lemon
  •  
  • - 3 cups egg noodles
  •  
  • I have NEVER… ever… had chicken noodle soup that was better than this.
  •  
  • I recommend you dine with me.
Steps
  1. Sauté chopped yellow onion on medium heat in EVOO until clear
  2. Add carrot and celery and sauté eight minutes
  3. Add minced garlic and crushed red pepper for one minute
  4. Add 2 quarts chicken stock
  5. Add basil, oregano, bay leaves, parsley, salt, black pepper
  6. Add pulled chicken to soup
  7. Add 6 cups cold water
  8. Bring to a low boil then simmer
  9. Cook 3 cups egg noodles in boiling water with 1 TB salt for five minutes; drain and add to soup.
  10. Simmer 20 minutes
  11. - finish with juice of one FRESH lemon.
  12. - taste for salt and adjust if necessary. Who am I kidding? It’s perfect.
  13. Serve with croutons and a drizzle of EVOO.
 

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