Chicken Noodle Soup

Haylee Korlach

Serves 8+| Cook time 1 hour
Chicken noodle soup is a portion of well-known comfort food. I created this recipe to be quick and easy for college
students or anyone that can’t be bothered to stand at a stove stirring constantly for an hour. Plus, the
option to use rotisserie chicken cuts down some additional steps. This recipe not only tastes good but
will also make you feel good on these colder days we’ve been having.
1 Onion diced
*5 stalks of celery chopped
*4 large carrots peeled and roughly chopped
3 cloves of garlic diced
1 pound of chicken or a rotisserie chicken
2 tablespoons of poultry seasoning
1 quart of uncooked noodles
1 gallon of chicken stock
salt and pepper to taste
Place the onion, celery, carrots, and garlic into a large pot at medium-low heat and cook until softened
about 5-10 minutes. Once the first step is done add the chicken, salt and pepper, poultry seasoning,
chicken stock and noodles. If using rotisserie chicken just
remove from the bone before adding it in. Let this mixture
simmer for 30 minutes, stirring occasionally. Once it has
simmered for 30 minutes the noodles should be soft and it is
ready to serve.
*I also like to use the variety vegetable bags from the freezer
section so I don’t have to chop or peel anything. If you use this
technique just make sure they are fully thawed before moving
on to the next step.