As I was walking out the door for work last week, I received a call from the high school nurse letting me know that my son was sick. As I drove to the school, I thought that it would be nice to make him some soup for later. Who doesn’t love chicken noodle soup when they have the flu? I picked up my son, drove him home and promised that I would make him chicken noodle soup for dinner that night.
I was about half way through my first meeting of the day when I started to feel a little sick. By the time I was half way through the second meeting, I had the full blown flu. As I headed towards home, wanting nothing more than to crawl into bed and stay there forever, I remembered that I promised Chicken Noodle Soup. Dragging myself through the automatic door at the grocery store and grumbling under my breath, I started quickly trying to streamline this whole soup thing.
This is a quick and delicious recipe for chicken noodle soup that takes just about an hour.
Chicken Noodle Soup
In a large stock pot and onion, celery and carrot to the oil and cook for about 10 minutes.
While the vegetables are cooking down, start pulling the meat off the chicken. Set aside once shredded. I was lucky that my store had organic, free range rotisserie chicken. It was the breast only, but either whole or breast is fine.
When the vegetables have cooked down for about 10 minutes, add the chicken stock, water and the bones for the rotisserie chicken. Cover and simmer for 45 minutes.
While the soup is simmering put on a large pot with 8 cups of water and a tablespoon of salt to boil. Add pasta to boiling water and cook according to the package directions (if using, gluten free pasta, make sure to follow the package directions - they are all different.)When the pasta is finished cooking, pour into a strainer and rinse well under warm running water until the water runs clear. Set aside.
While the pasta and soup are simmering, shred the chicken using a fork pulling the meat into shreds or dice the meat using a knife into 1 inch cubes. Should equal about 4 cups of chicken.
Remove the carcass from the soup and discard. Add the shredded chicken, salt and pepper. Stir well. Cook for the remaining 15 minutes, stirring occasionally.
There is extra liquid in the soup, so that when the noodles are added there will be some broth. If you are planning on having extra soup leftover, I highly recommend adding the noodles per serving to the individual bowls. If added directly to the soup the noodles will expand absorbing all the liquid and begin to disintegrate. I store the noodles in a plastic bag and the extra soup in a large mason jar or plastic container.
Garnish with fresh parsley, if desired
This 1 Hour Chicken Soup recipe is organic, dairy free and with gluten free substitutions, gluten free.