Recipe by Caroline Cooks
This is the best that (in over 50 years) I have EVER tasted. Please don't leave out the spices---makes the soup.
Top Review by Andi of Longmeadow Farm
Holy smokes alive, is this one terrific soup/de/la/extraordinaire. And as easy as whistling a tune on a summer day. I had an extra half of a rotisserie chick left over, and this works out to be and amazing taste! I had some corn (frozen) from the summer on the cob, so threw two ears in the broth with chicken and let it cook right along with the sage, rosemary, and thyme. (isn't' there a song like that? :) you need parsley if you are gonna sing the song) I like the fact you have precooked noodles so they don't get overdone. A great taste and wonderful combination for the cold of the winter. Very lovely! Made for *Soups On* Diabetic Forum January 2010
- 6 (10 3/4 ounce) cans chicken broth or 6 (10 3/4 ounce) cans homemade chicken stock
- 5 cooked chicken breasts, chopped into 1 pieces (or use purchased rotisserie chicken)
- 1 cup celery, sliced
- 2 medium onions, chopped
- 2 cups carrots, sliced
- 1 (14 ounce) can corn, drained
- 1 teaspoon dried sage or 2 teaspoons fresh sage, minced
- 1 tablespoon thyme
- 1 teaspoon rosemary
- 1⁄2 bunch fresh cilantro, less stems and chop
- salt & freshly ground black pepper, to taste
- 3 cups egg noodles, cooked
Directions See How It's Made
- In stock pot, cook onions and celery in olive oil until tender.
- Add 5 cans of chicken broth, carrots, corn and seasonings.
- Bring to boil, reduce heat to simmer, and cook for 2 hours.
- Add remaining can of broth, chicken and noodles, stir to combine and cook until noodles are tender.
- Variation: CROCKPOT.
- Lightly spray inside of crock pot with cooking spray.
- Follow instructions above; cooking for 6 hours on LOW or 3 hours on HIGH; add chicken and uncooked noodles and cook on HIGH for 1 ½-2 hours until noodles are tender.