December 16, 2013

Easy Chicken Noodle Soup

Feeds a crowd...again like 25+  But this is so amazing! Especially during cold & flu season. 

1 case of Kirkland brand chicken stock
1 yellow onion (diced)
1 head of celery (chopped including leaves)
1 bag of carrots (washed but not peeled, then sliced into coins)
1/4 c. Minced garlic
3-5 zucchini (sliced in 1/2 circles)
1-2 cans of diced tomatoes (with juice) 
8 c. Hot water
2 T. Black pepper
2 T. Dry basil or parsley
Shredded meat from 2 rotisserie chickens (also save the juice from the bottom of the plastic carton)
2 bags of no yolk egg noodles (I prefer the wide ones)
Kosher salt to taste

-Empty all containers of stock into large soup pot. 
-Add onion, celery, garlic & carrots. 
-Bring to boil. 
-Add tomatoes, zucchini & spices. 
-Add chicken. 
-Rinse the juices from the rotisserie container with some of the hot water add it all into the soup. 
-Salt to taste now. 
-Bring back to a boil.
-Add noodles & boil soup till noodles are done. 

Note: Other veggies can be added if you like. 

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