This recipe for chicken noodle soup is made easier by using store-bought chicken stock and a whole rotisserie chicken. Doing so eliminates the hours needed to make your own broth beforehand and removes the fuss of cooking chicken yourself. Soups generally help improve the bioavailability of nutrients by extracting vitamins and minerals into a broth, making this an excellent dish for winter meal preps or any time you crave a wholesome bowl of satiating food.
- 2 quart-sized cartons good quality chicken stock
- 1 rotisserie chicken
- Short length pasta noodles (I recommend egg noodles)
- 1 onion
- 1 shallot
- 4 carrots
- 2 heads garlic
- 3 radishes
- Few sprigs rosemary and/or thyme
- Cheap white wine (optional)
- 2-3 tablespoons olive oil
- Salt and pepper, to taste
- Cut 1 onion, 2 carrots and 1 whole head of garlic in half (lengthwise so all cloves are exposed). There’s no need to peel anything.
- Add a turn of olive oil to a large pot over medium heat.
- Pull off all the chicken meat, reserving all the bones, skin and cartilage.
- Add the cut onion, carrots and garlic and chicken scraps to the pot, keeping everything flat side down and at a gentle sizzle until it’s all nicely browned (but not burnt)!
- Optionally, deglaze the pot with white wine by scraping up all browned bits and reducing until the alcohol smell dissipates and the liquid is almost fully evaporated.
- Add 2 quarts of stock to the pot, deglaze if you didn’t already use wine and bring to a gentle simmer.
- Add sprigs of rosemary or thyme, cover the pot and simmer for 30 minutes to 1 hour.
- In the meantime, peel 2 carrots, 1 shallot and 3 cloves garlic, then dice the carrots into bite-sized pieces and mince the shallot and garlic.
- Pour the broth into a strainer to drain the broth into a separate pot, pressing on simmered ingredients to extract all the liquid from them.
- Return the broth back to the heat, shred or chop chicken into bite-sized pieces and add to the broth.
- Peel a few sprigs of rosemary or thyme leaves from their stems and finely chop.
- Boil generously salted water for the pasta and cook simultaneously to the next few steps.
- Add the minced shallot and garlic, along with finely chopped herbs to the broth and simmer until softened.
- Add the carrot and simmer for about 5 minutes, or until fork-tender, but not mushy.
- Thinly slice the radishes, add to broth and simmer for 1 minute.
- Generously season with salt and pepper to taste. Season to taste, conservatively at first, because you can always add more, but a properly seasoned dish will at first seem to border on almost too much salt or pepper. Adding enough salt is especially important.
- Ladle individual portions of soup into a bowl along with pasta and serve.
If you’re able to resist eating this soup all in one sitting, storing the soup and pasta separately is recommended to avoid soggy noodles. When ready to eat, microwave a bowlful of soup and pasta together until warmed through and enjoy!