Sometimes when I have chicken noodle soup, I find the vegetables get a little too soggy and mushy. I believe that texture is often overlooked, and that’s easily achieved with timing. This soup comes together in about 40 minutes. It’s a lot easier using a rotisserie chicken!
Ingredients:
1 rotisserie chicken (regular seasoned flavour. Avoid bbq, lemon pepper, etc)
1 yellow onion (medium dice ~1/2” pieces)
3 medium carrots (medium dice)
3 celery stalks (medium dice)
3 L chicken stock
150g-200g spaghetti (broken into 1” strands)
Salt and pepper
Method:
-Debone chicken and pull chicken meat
-cut vegetables in 1/2” pieces
-sauté vegetables in olive oil on medium high heat, season with salt and pepper and sauté for about 3-4 minutes.
-add chicken carcass and bones. Remember to count how many bones are added. In my batch, 1 carcass, 4 leg bones. 5 in = 5 out!
-add chicken stock, I used homemade seasoned stock. Can use store bought no prob. Bring to a boil.
-at this time the vegetables have been in the hot pot for about 10 minutes or so, and they require about 20 minutes total cook time.
-add the spaghetti, this package takes 11 minutes to cook. So by the time the spaghetti cooks, the vegetables will be cooked to a perfect texture, not too hard, and not too soft??
-when there’s two minutes to go before the spaghetti is done, add the pulled chicken meat to the pot, and get that heated up. We don’t need to over cook chicken, so it only needs a minute or two
-taste and season accordingly!
-done!
#soup #soupseason #chickennoodlesoup #chickensoup #homecooking
