I made this chicken noodle soup last night, and was very pleased with the combination of egg noodles, rotisserie chicken, parsley, marjoram, carrots and celery. I love using rotisserie chicken in recipes like this one. The chicken is so moist, and it makes throwing the recipe together much easier.
When its cold outside, and you want something warm and soothing, this soup is just the ticket.
And, as an added bonus, it is even better the next day, reheated.
Here you go….
- 4 cups chopped, cooked chicken meat (I bought a rotisserie chicken and cut bite size pieces)
- 2 cups chopped celery
- 1 cup chopped carrots
- 1 cup chopped onion
- ¼ cup butter
- 8 ounces egg noodles
- 12 cups water
- 9 cubes chicken bouillon
- ½ teaspoon dried marjoram
- ½ teaspoon ground black pepper
- 1 bay leaf
- 1 tablespoon dried parsley
- In a large stock pot, saute celery and onion in butter or margarine.
- Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley.
- Simmer for 30 minutes.
- Add noodles, and simmer for 10 more minutes.
- Note: You can even add more veggies than indicated above.