Chicken Noodle Soup
Courtney
ingredients
- 1 rotisserie chicken, meat picked off and torn into small 1-in. pieces
- 3 stalks of celery, trimmed and sliced
- 1 carrot, peeled and sliced
- 1 packaged sliced mushrooms
- 1 onion, chopped
- 1 tsp. celery salt
- 6 cups of chicken or vegetable broth
- 1 tbsp. olive oil
- 1/2 bag of egg noodles
- Salt and pepper to taste
directions
Saute the onion in olive oil until translucent. Add celery and continue to sauté for 5 minutes. Bring the broth to a boil and add all ingredients except noodles. Cook soup for 30-45 minutes or until vegetables are tender. Adjust the flavor with celery salt, salt, and pepper. Add the noodles and cook for 10 minutes or until tender. Serve.
notes
If soup is too thick after cooking the noodles, add about 1 cup of water or broth.
Source: Courtney Sorrell
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