29 lines
1.3 KiB
Markdown
29 lines
1.3 KiB
Markdown
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---
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link: https://itunes.apple.com/us/book/cravings/id1061451877?mt=11
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time: 1 hour 20 minutes
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rating: 5
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---
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# Roto-chick Chicken Noodle Soup
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#dinner #easy
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## Ingredients
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- 2 tablespoons extra-virgin olive oil
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- 1 medium onion, chopped
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- 5 medium carrots, cut into coins (2 cups)
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- 6 celery stalks, cut into half moons (2 cups)
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- 2 tablespoons minced garlic (about 4 cloves)
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- 1 teaspoon chopped fresh thyme
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- Kosher salt and freshly ground black pepper
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- 1 bay leaf
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- 10 cups low-sodium chicken broth
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- 2 cups cooked wide egg noodles (about 3 ounces dried noodles)
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- 2½ cups mixed shredded dark and light rotochick meat (from a large rotisserie chicken)”
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## Preparation
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In a big soup pot, heat the oil over medium-high heat. Add the onion and cook, stirring, until softened, 6 to 8 minutes. Add the carrots, celery, garlic, thyme, 1 tablespoon salt, and 1 teaspoon pepper and cook, stirring, until the carrots soften slightly, about 5 minutes. Add the bay leaf and chicken broth and bring to a boil. Reduce the heat and simmer for 45 minutes to meld the flavors.
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Stir in the noodles and chicken and simmer for 5 to 10 minutes longer. Season to taste with more salt and pepper and discard the bay leaf. Serve with buttered saltines, if you want to be like me and my dad.
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