Well, how about the authentic taste of a homemade chicken soup in a fraction of the time?! Sound too good to be true? Not so!
Want to know my secrets? Well, read on.
The deli is your friend! Pick up a freshly cooked rotisserie chicken. This will save you plenty of time and is great on your wallet. You'll have a variety of meat for one low price (usually under $5) and by using the entire thing (bones and all) you'll add tons of flavor.
Also, why clean and chop your vegetables when you can find all the ones you'll need at the salad bar? They have cubed celery, shredded carrots, chopped onions, and options galore of seasonal veggies. I bought at least three cups and spent only $3.47!
Now, on to the easiest chicken noodle soup you will ever make.
SEMI-HOMEMADE CHICKEN NOODLE SOUP
2 quarts of low sodium chicken broth
2 bay leaves
1 rotisserie chicken
1 clove of garlic
1 bundle of fresh herbs (thyme, rosemary, sage, etc)
1 tablespoon of salt
1 cup of chopped carrots
1 cup of chopped celery
1 cup of chopped onions
1 bag of fresh spinach
1. Combine chicken broth, bay leaves, rotisserie chicken (kept WHOLE), garlic and a bundle of your favorite herbs in a large stock pot.
2. Simmer for 40 minutes.
3. Discard the herbs, bay leaves, and garlic.
4. Remove the chicken with tongs and let cool on a shallow dish
5. Pass the chicken broth through a fine mesh sieve to ensure that no remnants of fat or small bone find their way into your soup.
6. Add the broth back to your stock pot and bring to a boil
7. Toss in 3 cups of chopped vegetables and let simmer until they are tender.
8. Add 1 bag of fresh spinach, and let simmer until it wilts.
9. Shred the chicken and add to the soup
10. Stir the salt in, to taste.
Immediately before serving, cook off your favorite type of noodle. I'd suggest letting them cook until al dente as they'll still absorb tons of broth once they're added to your soup.
No matter what, it's DELISH! Enjoy :)
If that's not a perfect chilly night dinner, then I don't know what is. Enjoy!
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