- Yields: 3 quarts
- Ingredient Notes: Corn-free, Dairy-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 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
Directions
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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