Comforting Chicken Noodle Soup

Chicken Noodle Soup

Here we are in the dead of a Midwest winter.  Snow covered lawns, ice covered sidewalks, short days and a lack of sun calls for bringing on the Big Guns.. Chicken Noodle Soup to the rescue.  This is one of my all time favorite comfort foods.  It is easy and quick to make especially if you use Rotisserie Chicken from the Grocery Store and Frozen Liquid Gold.  I made extra so that I can freeze a couple quarts for a quick meal.  Erick says this beats Progresso Chicken Noodle, hands down.

Chicken Noodle Soup

Ingredients

• 2-3 Cups Cooked Chicken (I use Rotisserie Chicken) shredded into bite size pieces.  Add more or less chicken based on your preference.



Reames Noodles


• 2-3 Quarts Liquid Gold (depends how much broth you like)
• 1 12 ounce Bag Frozen Reames Noodles Cooked in Salted Water
• 3 Large Carrots Peeled and Diced
• 3 Stalks Celery Diced
• 1 Large Onion Diced
• 2 Cloves Garlic Minced
• 3 Tablespoons Parsley
• 1 Tablespoon Olive Oil
• 2 Tablespoons Butter

Directions:

Onion, Garlic, Carrot and Celery Mixture



• Melt Butter and Olive Oil in Dutch oven. 
• Add onions and garlic and saute until translucent. 
• Add Carrots and Celery and continue to sauteed over medium heat for 5-10 minutes. 
• Stir Often. 
• Add 2-3 Quarts Liquid Gold, 1 12 ounce bag of cooked Reames Noodles, Chicken and Parsley. 
• Bring to simmer 20-30 minutes and serve.