Chicken Noodle Soup

I love chicken noodle soup, and although the weather is getting significantly warmer my way (literally I keep having to remind myself it’s only March!) I will still enjoy a nice bowl of soup. So, when I bought a rotisserie chicken at the grocery store, I thought, what could be better than succulent rotisserie chicken in soup! And was I correct; this soup is so delicious, you will eat it all year round!

Chicken Noodle Soup

24 oz of chicken broth (you can use more or less)
24 oz of chicken stock (you can use more or less)
a few carrots, peeled, and diced
a few stalks of celery, diced
about 1 medium-large onion, chopped
2 bay leaves
freshly ground black pepper
kosher salt
olive oil
1 rotisserie chicken, with the chicken pulled into good size pieces
Acini de pepe or other small pasta

Saute the carrots, celery, and onion in a little olive (in a large pot) until the onions are translucent; season with salt and pepper very minimally. Add the broth and stock. Add the bay leaves, and a little pepper. Bring to a boil. Meanwhile bring a separate pot of salted water to a boil and add your choice of small pasta. Cook until it is al dente, drain, stir with butter, and let it rest in the pot. Once the soup has been brought a boil, turn the heat down to low, and let it simmer for about a half and hour, or until the veggies are tender. Add the chicken pieces at the very end so that they are warmed (but not scalded). Serve with a scoop of the noodles, and some parmesan cheese.

*I believe soup should be composed of things you have – so that is why this recipe is so vague – interpret it how you wish, add as much or as little as something. Basically, make it your own!

xoxo Rachel

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