I’m The Unhip Housewife, not Martha Stewart. But thank you for the compliment!
I’m making my famous Chicken Noodle Soup recipe and it’s SUPER easy and tastes like gourmet. It’s guaranteed to please your family as well as knock the socks off people at those holiday gatherings. I swear people think I’m this fabulous person who makes all these homemade meals all the time. If they only knew..!
Well now I’m going to share the recipe and let my secret out. We moms have to stick together! Hopefully this will be a meal your kids and hubby will love and look forward to as the weather gets cooler. We’re having highs in the 90s here in Florida, but I’m just going to crank the a/c down and make this soup anyway. A girl can dream, right?!
Here’s the recipe to my delicious soup:
- One rotisserie chicken
- 3.5 cups of chicken broth
- 1 lb bag of extra wide egg noodles
- baby carrots
Take all the chicken meat off the rotisserie chicken. Set it aside. Throw the bones from the rotisserie into a large pot. Add water to cover the chicken bones and boil. Once it comes to a rolling boil, reduce the heat and simmer. Let it simmer for a couple of hours and then turn off the burner and let it cool.
Hold strainer over a large bowl and strain broth from bones. Pick remaining meat from the carcass and throw it in the pot. Pour broth back in pot and add egg noodles. Add a cup of water and boil on medium heat. Chop celery and baby carrots into bite sized pieces and dump in pot. Stir. Once noodles have softened, add chicken meat. Salt and pepper to taste.
Once the carrots and celery are soft, it’s ready to serve. I usually serve it with crescent rolls (my kids love making those AND eating them so it’s a win-win).
Guys…it is SO. GOOD.
NOTE: This recipe makes enough to serve a small army. LOL. I usually freeze half of it if I’m just serving my family, or I give some to family, neighbors, whoever! Even the local fire station!
Bon appetit, y’all!!
Let me know if you tried it and how you liked it!