Chicken Noodle Soup

With fall here, I needed to try out some soup recipes. Here is a "keeper" chicken noodle soup recipe:

1 prepared rotissere chicken
3 tablespoons oil
1 cup chopped red onion
1 cup chopped celery
1 cup chopped carrot
5 cans chicken broth
2 cups cooked egg noodles

Boil noodles according to package directions. Meanwhile, remove the skin from the chicken and pull meat into bite-sized pieces; set aside.
In a large pot, combine oil, onion, celery, and carrot, and cook over medium heat until the vegetables begin to soften. Add remaining ingredients, and bring to a simmer. Reduce heat to low, cover and cook at least 15 minutes. The slower the better!

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