The Fastest Chicken Noodle Soup Ever

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It still amazes me that you can buy a rotisserie chicken for less than a raw chicken in any super market. With two members of our household sick with colds, I decided the best and most comforting dinner for a sore throat would be chicken noodle soup. I didn't have a lot of time, so a rotisserie chicken from one of our local grocery stores was a good option to speed up dinner prep time. The other ingredients I needed were chicken broth, carrots, celery, noodles, salt and pepper. Ina Garten has a recipe just like mine in one of her Barefoot Contessa cookbooks, the only difference being the addition of fresh parsley in her recipe. I thought fresh parsley sounded like a tasty change from the usual and planned on adding it to my soup. (Although I have to admit that I used twice the amount that Ina uses….) With everything on hand, here's how I proceeded to make a tasty chicken noodle soup almost from scratch in less than an hour.

Ingredients:

6–14-oz. cans low-sodium Swanson's chicken broth

1 cup diced carrots

1 cup sliced celery

2 cups dried wide egg noodles

2 cups diced, cooked chicken meat from rotisserie chicken (keep the rest of the rotisserie chicken for another dish, such as chicken salad)

1/2 cup chopped fresh parsley

salt and freshly ground pepper to taste

Preparation:

Bring chicken stock to a simmer, add diced carrots, celery, and dried egg noodles and cook for about 10 minutes until the noodles are softened. Add diced chicken and chopped parsley. Add salt and pepper to taste. Heat everything through and serve immediately. Makes about 6-8 servings.