You don’t have to be sick to enjoy a good bowl of homemade chicken noodle soup. I’ve been craving this soup for a while. I made a version of it last week for a friend and I just couldn’t help myself today. I had to make it.
Ingredients:

• One Rotisserie Chicken, you can find this at your grocers deli counter. Cube your chicken pieces and set aside.
• 8 cups / two boxes of salted chicken stock (Rachael Ray is safe)
• 1 carrot, peeled + thinly sliced
• 3 ribs of celery, halved + thinly sliced
• 1/2 white onion, diced small (can also use 1 palm/tbsp powdered onion)
• 3 garlic cloves, minced ( can also use 1 palm full/tbsp garlic powder)
• 1 tbsp fresh rosemary – dry works too (Penzey’s Spices are safe)
• 1 tbsp fresh oregano
• 1 tbsp fresh thyme
• 2 tbsp olive oil
• fresh cracked pepper to taste
• 2-3 handfuls of flat egg noodles

Directions:

1. In a Dutch Oven, drizzle the two tbsp of evoo over medium high heat.
2. Add carrots, celery and soften, about 8-10 minutes
3. Add the garlic and onion and all the herbs, heat until fragrant, about 2-3 minutes
4. Add all the chicken stock
5. Bring to a boil
6. Simmer
7. Stir stir stir
8. Add cubed chicken + your choice of pasta
9. Simmer for 15-20 minutes + make sure your pasta is cooked through
10. Enjoy! Yield: 8

If you don’t want the pasta to get mushy, I would cook the pasta separately. This way, if you know you’ll have leftovers, you can save it for later in the week and have pre-made, non-mushy pasta each time! Nothing worse than soggy noodles.