Chicken Noodle Soup
A classic, nutritious, and cozy chicken noodle soup.
Ingredients
Equipment: Dutch oven
- 2 carrots
- 2 stalks sticks
- 1 small onion
- 2 cloves garlic
- 2 sprigs rosemary
- 1 tbsp butter
- 3 cups rotisserie chicken, shredded
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 lb chicken stock
- 1 parmesan rind
- 8oz pappardelle noodles
- Salt and pepper
- 1 lemon
- Grated parmesan, for serving
- Fresh parsley, for garnish
Instructions
- Prepare the ingredients: slice the carrots and celery. Dice the onion, mince the garlic, and chop the rosemary.
- Melt the butter in a large pot over medium low heat. Add the carrots, celery, and onion and cook until softened, but not browned, 5-7 minutes. Stir in the garlic and cook for another minute.
- Meanwhile, shred the chicken: using two forks, hold one in each hand and use them to pull the meat apart.
- Stir in the rosemary, tomato paste, and Worcestershire sauce.
- Add the chicken stock and season with salt and pepper. Bring to a boil and add the parmesan rind. Simmer for 10 minutes.
- Stir in the shredded chicken and cook for another 5-10 minutes. Add the noodles and cook until al dente, about 8 minutes. Taste and adjust seasoning.
- Add lemon juice, garnish with parsley and top with grated parmesan. Serve.