Ingredients with Measurements:
- 1 rotisserie chicken, shredded
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup uncooked egg noodles
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat olive oil in a large soup pot over medium-high heat.
2. Add onion, carrots, celery, and garlic to the pot and sauté until vegetables are tender.
3. Add shredded rotisserie chicken, chicken broth, thyme, rosemary, and bay leaf to the pot.
4. Bring soup to a boil, then reduce heat and let simmer for 20 minutes.
5. Add uncooked egg noodles to the pot and let cook for an additional 10 minutes or until noodles are tender.
6. Season soup with salt and pepper to taste.
7. Remove bay leaf from the pot.
8. Ladle soup into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing vegetables and boiling soup. Reduce heat to simmer.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 250
Total fat: 9g
Saturated fat: 2g
Cholesterol: 70mg
Sodium: 1200mg
Total carbohydrates: 16g
Dietary fiber: 2g
Sugar: 3g
Protein: 25g
Substitutions for ingredients:
- You can use any type of cooked chicken instead of rotisserie chicken.
- You can use any type of pasta instead of egg noodles.
- You can use fresh herbs instead of dried herbs.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Add canned diced tomatoes for a tomato-based soup.
- Add frozen peas or corn for additional vegetables.
Tips and tricks:
- Shred the rotisserie chicken before adding it to the soup for easier eating.
- Use a store-bought rotisserie chicken to save time.
- If the soup is too thick, add more chicken broth to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
Garnish soup with chopped fresh parsley or chives.
Garnishes:
Chopped fresh parsley or chives.
Pairings:
Serve soup with a side salad or crusty bread.
Suggested side dishes:
Side salad or crusty bread.
Troubleshooting advice:
If the soup is too thin, let it simmer for a longer period of time to reduce the liquid.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chicken soup has been a popular dish for centuries and is often associated with being a comfort food.
Flavor profiles:
This soup has a savory and slightly herbaceous flavor.
Serving suggestions:
Serve soup in bowls with a side salad or crusty bread.
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Taste: Savory, Herbal, Rich, Comforting, Tangy