Chicken noodle soup is my go to comfort fix for anything from a laid back Sunday meal, for when those nasty colds hit or to deliver a little comfort to a family member or friend. My preference is a hearty soup with thick noodles, tender shredded chicken and loads of vegies that can be made quickly. I start with shredded rotisserie chicken easily picked up form the deli section at the grocery, and set two cups aside in a bowl. Admittedly I cheat and use the deli rotisserie when I have not planned ahead and either cooked a whole chicken in my crock pot previously (and shredded for soups and salads) or have chicken breasts on hand to broil and shred. Next I add 1 box of chicken (will need 2 boxes) broth to my trusty stock pot and bring to a boil. I then add frozen carrots, peas, corn and fresh celery. The great thing about this easy recipe is that you can choose any vegetable you like and toss them in! Once I have a rolling boil I add thick frozen egg noodles (I love Reames Egg Noodles) and let that boil for about 5 minutes. I then add the two cups of shredded chicken, turn heat down to a simmer and add 1 more box of chicken broth. I typically let this simmer for about 10 minutes and then the soup is ready.
I love this thick and hearty soup all on its own or served with fresh rolls and a salad. My family loves this meal and I love to take it to friends and family when someone is down with a cold or in need of a comforting meal. This quick recipe makes a lot of soup so there will always have enough for leftovers the next day!
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