Chicken Soup

Soup for the soul.  Most would think that when they hear chicken soup.  Soup brings memories and I think that is why it is a food of the soul.  When I think chicken soup I think of my Nanny.  We have a chili supper every year at my church.  So your choices are some amazing chili, my Mom's awesome clam chowder and Nanny's chicken noodle soup.  I will not lie I usually have a half bowl of each!  

So Nanny makes her soup with rice!  It just completely changes the game for chicken noodle soup.  There is something about the way Nanny makes it.  I have not had a chicken soup that compares.  I assume it is all the love she puts in it!  Or she is just that good of a cook.  I would like to think that it is a combination of both.  Now I have yet to perfect that recipe but, I have come up with my own chicken soup recipe.  

My journey starts with buying a rotisserie chicken.  I bought it in the hopes of having a chicken and potato dinner.  Well that did not happen because the rotisserie chicken just did not have the flavor.  So I contemplated my life and decided make lemonade out of lemons or chicken soup out of not good chicken.  It turns out that this is the easiest way to make chicken soup!  I will warn you that this makes almost a full stock pot of soup.  If you are feeding a family of 11 this will work great!  If not, I would suggest freezing about half.  I also like a TON of noodles so this soup is noodle to the max!  And lastly these noodles will suck up all of the chicken broth overnight so beware you may have more chicken noodle and less soup on day two!  See below for a recipe of chicken soup goodness! 

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Chicken Soup

Rotisserie Chicken
2 32oz boxes of chicken broth
16oz bag of egg noodles
16oz bag of celery chopped
16oz bag of carrots chopped
1 medium size yellow onion chopped
olive oil
1 1/2 teaspoon parsley
1 1/2 teaspoon onion powder
1 1/2 teaspoon oregeno
a couple pinches of cayenne

1. Take all of the chicken off of your rotisserie chicken.  Put the bones in a stock pot and cover with 6 cups of water.  Bring to a boil and then simmer for 1 hour.

2.  Chop up your celery, carrots and oinion. Set aside

3.  When you have about 15 minutes left on your chicken stock star sauteeing all of your vegetables.  Put a nice coat of olive oil down and drop in your veggies.  I usually go for about 5 minutes so the onions start become clear.  I do not go longer so the celery still has a little crunch.  

4. Add your spices to the veggie mix and stir it around. 

5. Take your veggies off the heat and turn back to your broth.  Strain the bones from the broth and put your stock pot back on the heat.  

6.  Take that amazing broth and your 2 boxes of broth and put it in the stock pot.  Then add your veggies to your broth.

7.  Bring this to a boil over medium-high heat.  

8.  When you are boiling add your egg noodles and let boil for about 5 minutes.  (These babies cook fast!)

9.  Turn the heat down and add your chicken.  Shred if you like but personally I like big chunks!

10.  Last, salt to taste! (Or if your my sweet salt and pepper!) And enjoy!