Homemade Chicken Noodle Soup

Ok you guys keep asking for this so here you go! No more waiting! Please enjoy! Please also scroll down to the bar on the right and scroll all of my favorite recipes. You can search all of the pages for all of the best!

Homemade Chicken Noodle Soup

Ancini de Peppi pasta (#78 by DeCecco) Harris Teeter carries this if you live in NC.
1 pre-cooked rotisserie chicken
3 bay leaves
1 clove of garlic
1 sprig of thyme
Fresh parsley
4 boxes of organic chicken stock (Trader Joes is best out there & cheapest)
3 celery sticks
1 onion
10 small carrots or 1 large
Tony Chachere’s seasoning (a must)

Put chunky veges in a large soup pot. They will be removed, so keep them whole for ease. Pour in 3 containers of stock. Add in garlic-minced, thyme, bay leaves, 1/2 teaspoon of Tony’s seasoning, salt and pepper to taste. Cook on medium until veges are soft. Takes a while. Remove all veges from broth with a slotted spoon. Chop a few carrots to return to the pot. Discard the rest. Then add in half a box of the pasta balls. When pasta is fully cooked (box says how long) then you can add in 2 chopped cups of whatever part of the rotisserie chicken you prefer. Don’t overcook once chicken is in there. Don’t want it to dry out.
Add chopped fresh parsley and more Tony’s for extra flavor.

Note: Pasta gets larger the more it sits in the broth and the additional box is for subsequent days. Feels like it never runs out!

If you love this recipe, give a shout out to Betty Greco, my assistant. I stole it from her and then changed it around a bit! She’s a great cook!

This is what the seasoning looks like you need to buy.

~ by pennymaxwell on February 21, 2012.

3 Responses to “Homemade Chicken Noodle Soup”

  1. Betty fed this to us last week at LG…it is awesome! Thank you for sharing the love! 😀

    • Mine is a bit different in taste but it sure starts the same way! I took her recipe and made it “Pennified”! Ha!

  2. Reblogged this on Cortney Basaldua and commented:
    I cant wait to make this!

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