Chicken Noodle Soup
If you have a roasted chicken on hand, one thing that is fun and easy to make is chicken noodle soup. And so delicious. Quantities are approximate. There is lots of room for adjustment!
- a few tablespoons olive oil
- 2 medium onions, chopped
- 5 large cloves garlic, minced
- 3 or 4 large stalks of celery, finely diced
- 3 or 4 large carrots, diced
- two or more cups of chopped broccoli florets (optional but very good)
- 1-1/2 cups uncooked egg noodles
- 2 or more cups roasted chicken, cut into bite-size pieces
- 1-1/2 quarts chicken broth
- 1 lemon, half of it juiced, the other half cut into wedges
- In large skillet, saute onions and carrots in the oil till carrots just start to get tender.
- Add the celery and garlic.
- If you are using broccoli, add just before the carrots are done. (Be careful to not overcook the broccoli.)
- Cook all till carrots and celery are tender.
- While the above is cooking, bring broth to boil and add noodles.
- Cook till noodles are barely done.
- Add onion mixture to broth/noodle mixture. Stir well.
- Salt and pepper to taste.
- Add more broth if you’d like it to be soupier.
- Bring to full boil.
- Stir in juice of 1/2 lemon (or more).
- Serve with lemon wedges. Extra lemon really does improve the flavor (but everyone may not agree).