Simple Chicken Noodle Soup
The ultimate cold evening meal. This recipe is made simple thanks to the use of a rotisserie chicken and is elevated with fresh herbs and a pile of parmesan.
This recipe reminds me of my grandma’s chicken noodle soup, which was heavy on the dill. It’s such a satisfying meal and couldn’t be easier to pull together with just a few ingredients. The recipe is a pretty classic take, but the dill, parsley and parmesan help make it something special. You won’t use the whole rotisserie chicken for this either, so this is a good, cheap meal to stretch a dollar.
Let’s go shopping.
Chicken
Rotisserie Chicken, using about 2 and 1/2 cups shredded meat
1 large onion, diced
5-6 cloves garlic, minced
3 medium carrots, coined (about 1 and 1/2 cups)
3 stalks of celery, cut crosswise (about 2 cups)
8 cups low sodium chicken broth
1/4 cup chopped parsley
1 bay leaf
1 cup dried Ditali pasta
1/4 cup fresh dill, finely chopped
2 tsp salt, more to taste
2 tsp fresh ground black pepper, more to taste
2 tbsp avocado oil
For serving
parmesan cheese, freshly grated
fresh parsley
Optional: some people like a squeeze of fresh lemon to brighten up the soup
*Missing: Bay Leaf
Prep your ingredients
Chop all the veggies, shred the chicken and get all the ingredients ready to go.
Start the soup
In a large heavy bottomed pot, heat 2 tbsp avocado oil and add the diced onion. Saute for about 5 minutes, until the onion begins to soften. Add the garlic, carrots, celery, 1/4 cup chopped parsley, 2 tsp salt and 2 tsp pepper. Saute for another 5 minutes or so, until the carrots being to soften.
Add the broth and bay leaf. Bring to a boil, then lower to simmer. Cook for about 20-25 minutes, or until the carrots are just about fork tender, but not soft yet.
Add the pasta and increase the heat to medium. Cook for about 5 minutes until the pasta begins to soften. Add the shredded chicken, chopped dill and more salt and pepper as desired.
Once the pasta is cooked and the vegetables are cooked to your preference, take the soup off the heat.
Season and serve
Add your soup to the serving bowl and top with some fresh parsley and a big pile of freshly shredded parmesan cheese.
Serve with soda crackers (my favourite).
