Here’s one of my favorite—and easiest—recipes. It’s very handy when you have extra chicken you don’t want to throw away. I modified Rachel Ray’s recipe from her 30 Minute Meals show. I count this as 3 PointsPlus® per cup, just like any other chicken noodle soup.
- 10 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 10 celery ribs, chopped
- 2 fresh bay leaves or 2 dried bay leaves
- salt and pepper
- 6 cups good quality chicken stock
- 1 lb of cooked chicken (I cook a whole one in the crockpot the day before, but you can also just buy a pre-cooked rotisserie chicken. The crockpot recipe is in my last blog post.)
- 1/2 lb wide egg noodles
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
Place a large nonstick pot (like Anolon advanced) over moderate heat. If you don’t have a nonstick pot, brush bottom of pot with olive oil so veggies don’t stick.
Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
Add bay leaves and season vegetables with salt and pepper, to taste.
Add stock to the pot and raise flame to bring liquid to a boil.
Add chicken, return soup to a boil, and reduce heat back to moderate.
Cook chicken 2 minutes and add noodles. (You might need to add water to cover the noodles.)
Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
Stir in parsley and dill, remove bay leaves and serve.
This is a thick soup.
Add up to 2 cups of water if you like chicken soup with lots of broth.
This soup definitely gets better the longer it sits—I like it best for the leftovers!