Roasted Chicken Noodle Soup

I live on good soup,

not on fine words.

Moliere-French playwright, director, actor

1622-1673

Each time I make chicken soup it makes me think of Maurice Sendak's little book Chicken Soup with Rice. This tiny volume 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.

Weather Alert

The early morning temperature today. Compare 29 degrees in Green Valley, AZ to  Hackensack, MN 28 degrees at 8:00 am

I do declare Winter has arrived so perhaps will need a warm bowl of comforting chicken soup. 

Roasted Chicken Noodle Soup

Cooking tips: Use a rotisserie chicken as a time saver and add in egg noodles for the last 10 minutes of cooking time. And don't forget to remove the bay leaf before serving. 
Ingredients:

• 3 cups cooked chicken, shredded
• 2-1/2 cups wide egg noodles (crumble the dry noodles in half)
• 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 of 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.