Homemade Roasted Chicken Noodle Soup Recipes

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CHEF JOHN'S HOMEMADE CHICKEN NOODLE SOUP



Chef John's Homemade Chicken Noodle Soup image

This soul-warming soup is deliciously simple -- just chicken and noodles. What makes it so good is the homemade roasted chicken stock.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
½ cup diced carrot
½ cup diced onion
½ cup diced celery
1 pinch salt
¼ teaspoon fresh thyme leaves
2 tablespoons melted chicken fat
2 quarts roasted chicken broth (see footnote for recipe link)
4 ounces uncooked wide egg noodles
2 cooked boneless chicken breast halves, cubed
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste

Steps:

  • Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
  • Stir in roasted chicken broth and bring to a boil.
  • Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
  • Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

Nutrition Facts : Calories 149 calories, Carbohydrate 11.8 g, Cholesterol 40 mg, Fat 6.7 g, Fiber 0.9 g, Protein 9.5 g, SaturatedFat 2.2 g, Sodium 1000.1 mg, Sugar 2.1 g

CHICKEN NOODLE SOUP



Chicken Noodle Soup image

Provided by Ina Garten

Categories     main-dish

Time 13h20m

Yield 6 servings

Number Of Ingredients 20

1 whole (2 split) chicken breast, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
2 quarts homemade Chicken Stock (see recipe)
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley
3 5-pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • Preheat the oven to 350 degrees.
  • Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
  • Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
  • Season to taste and serve.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

CLASSIC CHICKEN NOODLE SOUP



Classic Chicken Noodle Soup image

"After working all day, my husband, Todd, and I enjoy this hearty soup along with crusty rolls and a salad," says Nila Grahl of Gurnee, Illinois. "It's real 'comfort' food."

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 17

1 broiler/fryer chicken (3 to 4 pounds), cut up
10 cups water
1 large carrot, sliced
1 large onion, sliced
1 celery rib, sliced
1 garlic clove, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
SOUP INGREDIENTS:
2 large carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
2 cups uncooked fine egg noodles
1 cup frozen peas
1/2 cup frozen cut green beans

Steps:

  • In a large soup kettle or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until juices run clear, skimming the surface as foam rises., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth, discarding vegetables and bay leaf. Return broth to the pan; add the carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender., Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in peas and beans. Cook for 2-4 minutes or until beans and noodles are tender.

Nutrition Facts :

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

Steps:

  • Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY



Classic Chicken Noodle Soup Recipe by Tasty image

Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

¼ cup olive oil
1 large onion, chopped
3 large carrots, sliced
4 stalks celery, chopped
kosher salt, to taste
black pepper, to taste
3 cloves garlic, chopped
8 cups chicken broth
8 oz egg noodles
4 cups shredded chicken breast
½ cup fresh parsley, chopped
parmesan cheese, shredded, to taste

Steps:

  • Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
  • Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
  • MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
  • Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
  • Season to taste with salt and pepper, then stir in the parsley.
  • Serve topped with Parmesan.
  • Enjoy!

ROASTED CHICKEN NOODLE SOUP



Roasted Chicken Noodle Soup image

When the weather turns chilly, I stock my soup pot with this warmer-upper. The creamy, nicely seasoned broth is chock-full of tender chicken, potatoes, carrots and celery. There's old-fashioned goodness in every spoonful of this thick, hearty soup! -Julee Wallberg, Salt Lake City, Utah

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 15

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 teaspoons olive oil
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 teaspoon salt
2 cups cubed cooked chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk

Steps:

  • In a stockpot over medium-high heat, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended. , Gradually add the broth, potatoes and salt; bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil).

Nutrition Facts : Calories 235 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 851mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein.

ROASTED CHICKEN NOODLE SOUP



Roasted Chicken Noodle Soup image

A great soup recipe that I got off a realtor's postcard that we had received in the mail. The postcard indicates the recipe is from Cooking Light.

Provided by Caryn

Categories     Chicken

Time 51m

Yield 2 1/2 quarts soup

Number Of Ingredients 15

2 teaspoons olive oil
1 cup onion, chopped
1 cup carrot, diced
1 cup celery, sliced
1 clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups baking potatoes, peeled and diced
1 teaspoon salt
2 cups leftover roasted chicken, diced
1 cup evaporated skim milk
4 ounces uncooked wide egg noodles

Steps:

  • Heat olive oil in a Dutch oven over medium heat.
  • Add chopped onion, carrots, celery, and garlic; saute 5 minutes.
  • Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute.
  • Stir in broth, potatoes, and salt.
  • Bring to a boil; reduce heat and simmer, partially covered, 25 minutes or until potato is tender.
  • Add roasted chicken, milk, and egg noodles, and cook 10 minutes or until noodles are tender.
  • Garnish with fresh thyme if desired.

HOMEMADE ROASTED CHICKEN NOODLE SOUP



Homemade Roasted Chicken Noodle Soup image

Roasted chicken and homemade stock join tender veggies and egg noodles in this homemade chicken noodle soup that's literally food for the soul! With rich, comforting flavor and added depth from roasting, it's so much better than anything out of a can and will make anyone who is under the weather feel better. Serve with saltine crackers, like my momma did... or Texas toast is tasty too!

Provided by NicoleMcmom

Categories     Chicken Noodle Soup

Time 4h30m

Yield 12

Number Of Ingredients 24

1 (4 pound) whole chicken, cut into pieces
4 teaspoons olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
2 medium carrots, cut into 2-inch pieces
1 medium onion, quartered
1 head garlic, cut in half lengthwise
1 cup cold water
10 cups cold water
3 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 medium onion, quartered
½ bunch parsley stems
1 large bay leaf
2 tablespoons butter
2 teaspoons olive oil
2 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 medium onion, finely chopped
1 teaspoon kosher salt, or more to taste
½ teaspoon ground black pepper, or more to taste
2 teaspoons chicken soup base (such as Better than Bouillon® Roasted Chicken Base)
1 (8 ounce) package egg noodles
3 tablespoons finely chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Prepare roasted chicken: Place chicken pieces on a rimmed baking sheet. Lightly coat with 2 teaspoons oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Toss carrots, onion, and garlic with the remaining 2 teaspoons oil. Arrange mixture around the chicken pieces on baking sheet.
  • Roast in the preheated oven until vegetables are golden brown and chicken is no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the baking sheet from the oven and add 1 cup cold water.
  • Remove chicken pieces from the baking sheet and let sit until cool enough to handle. Remove and discard chicken skin. Shred meat from chicken, keeping white meat and dark meat separate. Place bones in a large Dutch oven. Set aside 3 ½ cups white meat for the soup. Reserve dark meat and any remaining white meat for another use.
  • Prepare stock: Add liquid and vegetables from the baking sheet to the Dutch oven. Add 10 cups cold water, carrots, celery, onion, parsley stems, and bay leaf; bring to a boil over medium-high heat. Reduce heat and simmer, occasionally skimming the surface for impurities, 2 to 4 hours. Strain and discard solids and reserve stock.
  • Prepare soup: heat butter and olive oil in a clean Dutch oven medium-high heat until butter has melted. Add carrots, celery, and onion and cook, stirring constantly, for 2 minutes. Add 1 teaspoon salt and ½ teaspoon pepper and cook, stirring occasionally, until onions are translucent, another 3 to 5 minutes. Add 10 cups reserved stock and chicken base and bring mixture to a boil. Reduce to a simmer and cook until veggies are tender, about 30 minutes.
  • While the soup is cooking, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
  • Stir cooked egg noodles into the soup with reserved white meat and parsley. Taste and adjust salt and pepper if necessary.

Nutrition Facts : Calories 494.8 calories, Carbohydrate 25.5 g, Cholesterol 134.5 mg, Fat 28.6 g, Fiber 4.5 g, Protein 33.8 g, SaturatedFat 8.4 g, Sodium 814.1 mg

LEFTOVER ROAST CHICKEN SOUP



Leftover Roast Chicken Soup image

A great way to get more meals from one chicken! A delicious but light broth with great country flavors. Serve in large bowls with fresh crusty rye bread. Any leftovers of this soup can be strained and used as chicken stock.

Provided by Nikki

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h15m

Yield 9

Number Of Ingredients 8

1 leftover roast chicken frame - bones, giblets, etc
1 teaspoon whole black peppercorns
2 bay leaf
2 large carrots, chopped
1 large onion, diced
1 cup chopped fresh green beans
4 large potatoes, diced
salt and pepper to taste

Steps:

  • In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
  • Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
  • Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 32.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 4.8 g, Protein 3.9 g, SaturatedFat 0.1 g, Sodium 22.4 mg, Sugar 2.9 g

ROASTED CHICKEN NOODLE SOUP



Roasted Chicken Noodle Soup image

Make and share this Roasted Chicken Noodle Soup recipe from Food.com.

Provided by Cindy Starke

Categories     Chicken

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 8

6 chicken thighs
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1/2 teaspoon dried thyme
1 bay leaf
salt and pepper
2 cups dried egg noodles or 2 cups fresh egg noodles

Steps:

  • Roast chicken thighs in roasting pan at 400 degrees until skin is golden brown, about 30 minutes.
  • Discard all but 2-3 tablespoons of fat. Scatter vegetables in roasting pan around chicken, and stir to coat with fat. Roast 15 minutes more, stirring vegetables occasionally.
  • Transfer chicken and vegetables to large soup pot.
  • Deglaze roasting pan with one cup water over (or wine or stock, if desired)over medium heat. Pour into soup pot.
  • Add cold water to just cover chicken. Bring to boil over high heat, skimming as necessary. Add thyme, bay leaf, salt and pepper.
  • Reduce heat to low and simmer, partially covered, for 30 minutes.
  • Remove chicken and set aside until cool enough to handle (about 20 minutes). Meanwhile, keep soup simmering.
  • Remove skin and bone from chicken and cut into bite size pieces. Return chicken to pot.
  • Add egg noodles and cook until tender.

Nutrition Facts : Calories 265.2, Fat 15, SaturatedFat 4.3, Cholesterol 89.6, Sodium 99.4, Carbohydrate 13.3, Fiber 1.5, Sugar 2.2, Protein 18.5

AUTHENTIC CHICKEN NOODLE SOUP



Authentic Chicken Noodle Soup image

This is a fantastic way of using up a bit of leftover roast chicken and is just the thing for a light lunch or late night supper after a big Sunday Roast!

Provided by Ozzy5223

Categories     Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

8 ounces fine egg noodles
1 tablespoon sunflower oil
1 teaspoon sesame oil
1 garlic clove, finely chopped
1/2 teaspoon gingerroot, freshly grated
1/2 teaspoon red chile, finely chopped
3 spring onions, thinly sliced (green onions)
1 1/4 liters chicken stock
2 tablespoons soy sauce
1 teaspoon clear honey
3 ounces sugar snap peas
3 ounces small broccoli florets
6 ounces cooked chicken, shredded
1/2 cup baby spinach leaves, a handful
1 tablespoon chopped fresh coriander

Steps:

  • Place noodles into a pan of salted boiling water for 4 minutes until tender, refresh under cold water and drain.
  • Heat the sunflower and sesame oils in a large pan, add the garlic, ginger, chili and spring onion (green onion) and cook for 3 minutes, stirring constantly.
  • Pour the chicken stock into the pan, add the soy sauce, honey, sugar snap peas, and broccoli.
  • Bring to the boil then reduce the heat and simmer for 3 minutes until the vegetables are just tender.
  • Tip the cooked noodles into the chicken broth, add the chicken with the spinach and coriander then heat gently for another 2 minutes to warm through.
  • Spoon into warmed bowls and serve.

Nutrition Facts : Calories 475.2, Fat 13.9, SaturatedFat 3.1, Cholesterol 89.4, Sodium 1011.6, Carbohydrate 58, Fiber 3, Sugar 8.3, Protein 29.1

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From cbc.ca


CREAMY ROASTED CHICKEN, POTATO, AND NOODLE SOUP
Stir in broth, potato, the water, and salt. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potato is tender. Using a potato masher, coarsely mash about half of the potato. Stir in chicken, peas, and evaporated milk; heat through. Stir in cooked noodles. If desired, sprinkle each serving with pepper.
From bhg.com


HOMEMADE CHICKEN NOODLE SOUP RECIPE - THE BLACK PEPPERCORN
2019-05-31 Scoop out the carcass and other ingredients from the pot to leave only the broth. Add the remaining ingredients, minus the noodles to the pot and bring back to a boil. Reduce heat to medium and let the soup have a rolling boil for about 30 minutes. Stir in the egg noodles and cook until tender. Ladle and serve.
From theblackpeppercorn.com


ROAST CHICKEN & NOODLE SOUP - COOKING CIRCLE
Step 1. Put all the ingredients bar the chicken and noodles into the soup maker, and press the ‘chunky soup’ function. Make sure you don’t fill the soup maker above the max fill line. Step 2. Prepare noodles according to pack instructions. Step 3. Add a nest of noodles to a bowl, along with some shredded chicken. Pour over some soup.
From cookingcircle.com


RECIPES - THE PIONEER WOMAN RECIPES
Ree drummond’s root beer float pie has a pioneer woman cookbook recipes. Soups, pasta, chicken dinners the family. See all books authored by ree drummond, including the pioneer woman cooks: Read More. Mango Cilantro Chicken Recipe : View Recipe Videos. Marinated chicken is grilled on skewers with pieces of juicy mango mango cilantro chicken recipe. My …
From tpwrecipes.com


QUICK AND EASY CHICKEN NOODLE SOUP RECIPE | KITCHEN BASICS
Add carrots, celery, onion, garlic, oregano, thyme and bay leaf; cook and stir 5 minutes or until vegetables soften. 2 Stir in stock. Bring to boil. Stir in noodles. Reduce heat to low; simmer 5 minutes or until tender. Add chicken; simmer 5 to 10 minutes longer or until chicken is heated through. Remove bay leaf before serving.
From mccormick.com


EASY 30-MINUTE HOMEMADE CHICKEN NOODLE SOUP - AVERIE COOKS
2022-02-07 To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm. Add the carrots, celery, onion, and sauté until the vegetables begin to soften. Add the garlic and sauté for another 1 to 2 minutes. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil.
From averiecooks.com


SLOW ROASTED WHOLE CHICKEN SOUP - COZIEST & EASIEST HOMEMADE …
2020-10-07 Add in the egg noodles. Cook, stirring occasionally, according to package directions, 6-8 minutes. Strain & set aside. Cook the veggies: Meanwhile, cook the soup veggies. Add the carrots, onion & celery to the pot with the roasted chicken stock. Bring to a boil & cook 10-15 minutes, until the veggies have softened.
From playswellwithbutter.com


THE ULTIMATE CHICKEN NOODLE SOUP RECIPE - SERIOUS EATS
2018-08-30 1 large (8-ounce/225g) yellow onion. 2 boneless, skinless chicken breast halves (about 1 pound/ 450g) Kosher salt and freshly ground pepper. 1 1/2 cups (4 ounces/ 115g) dried orecchiette pasta (or other shape of your choice) 1/4 bunch (1/2 ounce/ 15g) fresh dill sprigs, roughly chopped. 1 lemon, cut into wedges. Nutrition Facts (per serving) 324.
From seriouseats.com


EASY CHICKEN NOODLE SOUP FROM A LEFTOVER ROASTED CHICKEN
2021-09-15 Drain in a colander. While the vegetables and noodles cook, shred the reserved chicken meat from the carcass into bite-size pieces. Reserve 1 1/2 cups for the soup; save the rest for another use ...
From greatist.com


ROAST CHICKEN NOODLE SOUP - CHEF MICHAEL SMITH
1 store-bought cooked rotisserie chicken 2 large onions, chopped 2 carrots peeled and chopped 2 stalks celery, chopped 8 cups water 2 cups egg noodles 1 tablespoon or so of summer savory, sage or thyme 1 cup or so frozen corn 1 cup or so frozen peas sprinkle or two of salt and lots of freshly ground pepper
From chefmichaelsmith.com


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