Monday, May 9, 2016

Chicken Noodle Soup in Under an Hour



This updated chicken soup is one of our all time favorites.  We've always loved it and it was the first recipe my eldest learned to make almost all by herself.  But sometimes when we used store bought stock, it just seemed to be missing something in the way of flavor.  I finally found what that missing element was and can't believe I didn't figure it out before.  A simple bay leaf makes all the difference in the world.  Turmeric is another addition to the old standby that we have been using for a year or so.  The turmeric adds warmth and color, and bay leaf adds supporting notes that range from a hint of balancing bitterness (the uegenol compound)  to a round, subtle, tea-like quality.  They both make it taste rich and long simmered and we wouldn't go without them again!  Using rotisserie chicken makes this dinner even more quick and easy. You can pick up a rotisserie chicken and pick it yourself, or get the pre-picked meat in a nice big package worth three dinners if you happen to have a Costco close by.

Another way to make this soup and still have it be quick and convenient is to just drop in a few frozen chicken tenders with the broth. By the time the soup has simmered for 15 minutes, they are perfectly done and can be fished out and chopped quickly.


Recipe first posted March 17, 2010.  Updated ingredients and pictures.  We usually like to DOUBLE this recipe!

Homestyle Chicken Noodle Soup
About 4 servings

2 cups chopped rotisserie chicken meat
1 tbsp olive oil
2 cups water
1 Qt chicken broth or stock (32 oz. pkg)
2 medium celery stalks, chopped
4 small carrots, chopped
1 small onion, chopped
¼-½ tsp turmeric
1 tsp salt
fresh ground pepper to taste
1 bay leaf
1 tsp dried parsley flakes
¼ tsp lemon pepper
1 dash tabasco
1 cup fusilli or farfalle

In a 4 qt saucepan, saute the carrots, celery and onions in the olive for a few minutes until they start to soften.  Sprinkle with turmeric and cook for another minute.  Add the broth, water, parsley, salt, pepper, lemon pepper, and bay leaf.  Bring to a boil, reduce heat and simmer for 15 minutes.  Remove bay leaf.  Add chicken and return to a boil.  Add noodles and cook for the time listed on the pasta package or until noodles and vegetables are tender.  Taste and adjust your seasonings if desired. 
The tabasco brightens up any soup, but you could add a splash of lemon or vinegar of your choice if you don't want that extra heat.  This is a simple soup with basic veggies.  Feel free to customize and add your favorites.

1 comment:

MyKitchenInHalfCups said...

Discovery is genius. Yes, bay leaves are marvels. Sometimes it's the simple that's hard to remember.

pin it