By ashley nash baltazar
Chicken soup has been known to hydrate while relieving congestion. It's rich in nutrients, comfort and easy to digest.
The best chicken soup recipe for every occasion is easier to make than you might think.
Using a rotisserie chicken and broth makes this recipe fast and easy. Butter and oil add richness, veggies add flavor, parsley/dill bring freshness and the lemon brightness. Adding noodles directly to the soup minimizes dishes.
With these and a few other ingredients, you can achieve an easy stovetop chicken soup that requires minimal prep and cooks in just 30 minutes.
1 large yellow onion 3 medium carrots 3 medium stalks celery 3 cloves garlic 2 tbsp unsalted butter or olive oil 2 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper
2 32-oz cartons chicken broth 5 sprigs fresh thyme 2 dried bay leaves 1 rotisserie chicken 6 oz extra-wide egg noodles 1/2 bunch fresh parsley or dill 1/2 large lemon
Dice the onion. Peel and cut carrots, celery stalks and mince the garlic cloves. Melt the butter or heat the olive oil in a pot on medium. Add the veggies, kosher salt and black pepper.
Cook and stir until the onion is translucent. Add chicken broth, fresh thyme and bay leaves. Bring to a boil before shredding the chicken. Add chicken and noodles to the soup. Reduce the heat to a gentle simmer and cook for 6-7 minutes.
Finely chop the parsley or dill until you have 1/4 cup. Remove the thyme sprigs and bay leaves. Taste and season with more kosher salt as needed. Add the chopped parsley or dill. Squeeze the juice from the lemon into the soup and stir.
The recipe is said to make 10 cups of soup which will serve between 6-8 people. Leftovers can be tightly sealed and refrigerated for up to 4 days.
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