Roasted Chicken Noodle Soup

 

Each time I make chicken soup it makes me think of Maurice Sendak's little book "Chicken Soup with Rice". The tiny volume series was first published in 1962. The book has 12 rhymes and illustrations for 12 months of the year all with chicken soup as the universal theme. The rhythmic verses and repetition make the book perfect for ages 4-6. Each page ends...Happy once, happy twice, happy chicken soup with rice.

Taste of Home's magazine Heartwarming Soups was my inspiration for Roasted Chicken Noodle Soup this weekend. Several adaptations were made to the original recipe in the magazine publication. I used noodles instead of rice.

I've been saving this mug as a get-well gift for someone and decided why not and used it as a moment of good cheer for myself. 

A rotisserie chicken is a real-time saver as well as dicing the veggies the day before.  

Today begins my husband's formal training as a sous chef since I am looking at a recovery of 6 weeks dragging around a leg in a brace and being on a variety of meds, He's already aced the grocery shopping run and has had some previous sous chef experience which has included planning and directing food preparation, menu planning, inventory and managing supplies. I picked an easy recipe and one that would last the week. 

Roasted Chicken Noodle Soup

Cooking tips: Use a rotisserie chicken as a time saver and add in egg noodles the last 10 minutes of cooking time.
Ingredients:

• 3 cups cooked chicken, shredded
• 2-1/2 cups wide egg noodles (crush dry noodles)
• 1-1/2 cups each diced carrots, celery, onions
• 2 garlic cloves, minced
• 1 tablespoon olive oil and 1 tablespoon butter 
• 2 cartons each 32. 0z low-fat, low-sodium chicken broth
• 1/2 cup each water and apple cider
• 1/2 teaspoon each dried thyme and rosemary
• 1 tablespoon parsley flakes
• 1 tablespoon Dijon mustard
• 2 bay leaves

Directions:

• In a soup pot saute in olive oil celery, carrots, onions, and minced garlic for 8 minutes on medium-low heat, covered.
• Add in chicken broth, water, cider, spices, and chicken.
• Simmer for an hour on medium-low not covered. Add in wide egg noodles the last  10 minutes of cooking time. 
  
• And don't forget to remove the bay leaves right before serving.