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CHICKEN NOODLE SOUP


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Member since 2019
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Serves | Prep Time | Cook Time

Why I Love This Recipe

I have made many variations over the years but this one is my staple Chicken Noodle recipe - wonderful comfort food.


Ingredients You'll Need

1 tsp extra virgin olive oil
1 cup chopped carrots
1 cup chopped celery
1 small onion, chopped
2 garlic cloves, minced
1/4 cup dry white wine (or chicken stock)
8 cups chicken cooking stock
2 tsp salt
1 tbsp. pepper
2 tsp Worcestershire sauce
8 oz egg noodles
4 cups shredded rotisserie chicken (skin and bones removed)
Garnish with fresh parsley


Directions

1.In a large stock pot, with a lid, heat olive oil over medium heat
2.Add in carrots, celery and onion stirring to coat with oil
3.Cover pot with lid and let veggies cook for 5-10 minutes or until they are beginning to get soft, stirring once or twice
4.Add in garlic and let cook for another 2-3 minutes, or until fragrant, making sure to stir often to keep garlic from burning
5.Slowly pour in white wine and using a wooden spoon or stiff spatula scrape up anything on the bottom of the pot - trust me this is where the yumminess is hanging out
6.Let cook for about 5 minutes or until you can no longer smell the wine (you will not taste the alcohol as it will completely cook off but it does add a complex flavor which helps make the soup taste as if it has been cooking all day)
7.Stir in chicken stock, salt, pepper and Worcestershire sauce
8.Increase heat to medium high and bring to a boil and let boil for 5-10 minutes until it reduces a bit
9.While boiling add in noodles and shredded chicken stirring to gently combine
10.Let cook until noodles are tender, 10-12 minutes
11.Serve with fresh cut parsley


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