It is CHILLY here in Connecticut!
As much as I love summer and being outside theres something that pulls at my heart strings when it comes to homemade comfort food. But of course want to keep things simple.
This is a perfect recipe for leftovers and to freeze and to enjoy.
Homemade Chicken Noodle Soup
Ingredients
- 1 Rotisserie Chicken cut cup I just slice pieces off and shred it
- 4-5 Carrots Peeled + Chopped
- 2 Celery Stocks Chopped
- 1 Small Sweet Onion Chopped
- 1-2 Clove garlic Minced
- 1-2 Cup Chopped Kale
- Egg Noodles
- Parsley, Itallian Seasoning, Salt + Pepper to taste
- 8 Cups Low Sodium Chicken Broth (2 Boxes)
Instructions
- Add oil to large sauce pan and heat. Sauté carrots, celery, onion + garlic.
- Pour both boxes of chicken broth into same pan. Add chicken, kale and seasonings
- Let simmer on low for 30-45 minutes. Add egg noodles last 15 minutes of cooking.