Prep 20 mins
Cook 40 mins
This is one of the first recipes that I made off the top of my head when I was learning to cook as a newlywed 25 years ago. I've tweaked it a bit since then and now it's a family favorite. I have found that you can buy a ready cooked rotisserie chicken to save time or use leftover chicken. I use a food processor to make chopping the veggies much easier.
- 16 cups water
- 1⁄2 cup onion (diced)
- 1 cup carrot (chopped or diced)
- 1⁄2 cup celery (diced)
- 1 garlic clove (minced or 1 tsp garlic powder)
- 1⁄3 cup chicken stock paste (or 15 bouillon cubes)
- 2 tablespoons parsley
- 1 whole chicken (cooked, de-boned and shredded)
- 1 (12 ounce) bag egg noodles
- In large stew pot place 8 ingredients.
- Bring to a boil and cook until vegetables are tender.
- While soup is still boiling, add egg noodles and boil until noodles are tender.
Made this as given, using a store-bought roasted chicken (I'm not usually big on roasting an entire chicken!) & it was so easy to prepare, with the 2 of us having a great tasting soup for several days! The only change I might make in the future is to substitute some of my always-on-hand homemade chicken stock for the water & the cubes! Many thanks for sharing this satisfying recipe! [Made & reviewed in Zaar Cookbook recipe tag]