PCC Chicken Noodle Soup

PCC Chicken Noodle Soup

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  • 1 1/4 pounds roasted chicken meat
  • 1 1/2 teaspoons olive oil
  • 1 1/2 yellow onions, diced
  • 6 stalks celery, diced
  • 2 carrots, diced
  • 1 tablespoon minced garlic
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and black pepper, to taste
  • 8 cups chicken stock
  • 1/4 pound egg noodles


Pick meat from roasted chicken and set aside. Make stock out of the bones or use packaged chicken stock.

In a large soup pot, heat oil over medium heat. Sauté onions, celery, carrots, garlic and spices until soft, 8 to 12 minutes.

Add chicken and chicken stock to cover. Bring to a boil, then remove from heat and cool.

Cook noodles separately according to instructions on package, 6 to 8 minutes. Rinse to cool completely. Add to soup and season with salt, as needed.

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