This is my favorite soup. It’s one of the very first recipes I ever made up on my own, basing it on the chicken and rice soup at Demo’s, my very favorite restaurant in Nashville. It’s pretty different than theirs, most notably with noodles instead of rice. The good thing about this recipe is that it’s very adaptable. You can use rice if you prefer, just adjust the cooing time since rice takes longer to cook than noodles. This is the “quick” version where I use caned chicken instead of fresh, but you can absolutely use chicken that you’ve cooked yourself. It’s great when made with leftover Slow Cooker Chicken as well.
1 TB oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped or shredded carrot
1 cup mushrooms
2 cloves garlic, minced
2 cartons chicken broth (48 oz. each)
2 cups chicken, cooked and cut into small pieces (I usually use canned chicken)
1/2 tsp. onion powder
1/2 tsp. garlic powder (I like mine garlicky, so you can skip this f you’re not a big garlic fan)
1 tsp. dried parsley, or 1 TB fresh, chopped
salt and pepper to taste
1/2 bag egg noodles (I use no yolks)
Heat oil in a large pot. Sauté onions, celery, carrots, mushrooms, and garlic over medium heat until veggies are soft. Add broth to veggies in the pot. Add chicken and spices and let broth come to a boil. Add noodles and cook until noodles are soft, about 8-10 minutes.
This soup is especially good with fresh bread to soak up the broth.
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