Kuhle Kitchen

It’s time for cozy, warm foods like chicken noodle soup! I’m actually not a big fan of the stuff in the can, but this recipe is a different animal entirely. It’s a tiny bit more involved than opening a can and dumping it in a pot, but the results are scrumptious!!!

Ingredients:

• 1 rotisserie chicken
• 1 cup chopped celery
• 1/4 cup chopped carrots
• 1/4 cup chopped onion
• 1/4 cup butter
• 8 ounces egg noodles
• 8 cups water
• 6 cubes chicken bouillon
• 4 cups low sodium chicken broth
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 1 tablespoon dried parsley

Instructions

1. Saute the celery and onions with the butter on medium about five minutes in a stock pot.

2. Add the water, broth, and boullion cubes. Once the cubes have melted, throw in the entire rotisserie chicken! Add the bay leaf, black pepper, parsley, marjoram, and carrots. Simmer for 30 minutes.

3. Take out the chicken and cut off the meat. Add the meat back into the stock pot.

4. Add in the egg noodles and continue to simmer for 10 more minutes.