Is there any other dish that can help make us feel better faster and more comforted than chicken soup? Not that we can think of! Cure-All Chicken Soup ups the recuperative properties of the meal by making the flavor even more spectacular! Savory chicken broth provides a warming home for bites of juicy chicken, tender sautéed vegetables, and deeply satisfying and buttery egg noodles! Throw in a little Italian seasoning for a much-needed touch of aromatic flavor and zest, and Cure-All Chicken Soup really does become a panacea, whether you have a head-cold or a heartbreak. Mmm, all you need is a sip to know it’s working!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 medium carrots, thinly sliced
- 2 large celery stalks, chopped
- 2 large cloves garlic, minced
- 1 rotisserie chicken, skin and bones discarded and the meat shredded
- 8 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups wide egg noodles
- flat-leaf parsley, chopped fresh
Directions
Step 1 –Heat the oil in a large Dutch oven over medium-high heat.
Step 2 –Add the onion, the carrots, the celery, and the garlic to the Dutch oven and cook, stirring often, until the vegetables are just soft, about 8 minutes.
Step 3 –Stir the chicken, the broth, the Italian seasoning, the salt, and the pepper into the veggie mixture.
Step 4 –Bring the mixture to a boil, then reduce the heat to medium and gently boil for 6 minutes.
Step 5 –Add the noodles to the soup mixture.
Step 6 –Reduce the heat to medium-low and cook until the noodles are tender, about 6 minutes.
Step 7 –Garnish with the parsley and serve.
