There are so many chicken noodle soup recipes out there but I’ve pretty much perfected the art of making one that’s quick yet still “homemade” tasting. I use cheesecloth to strain the soup as it catches all the little bits that you don’t really want in your broth. You can find it in the baking section of your grocery store.
1 rotisserie chicken (from grocery store)
1 onion, peeled and halved
4 stalks celery, including leaves
3 carrots, cut in half
8 cups chicken broth
2 cups frozen peas and carrots
1-2 cups frozen pearl onions
1 package frozen Grandma’s Homestyle Noodles, thaw as directed
salt and pepper to taste
Put the chicken broth in a large stock pot and add the whole chicken, onion, celery, and carrots. Add salt and pepper. Bring to boil, then lower heat to a simmer. Simmer for at least an hour, or up to two hours. Using a large piece of cheesecloth laid over a colander, strain the soup into another large stock pot. Discard vegetables. Let the chicken cool while you add the peas and carrots, pearl onions and thawed noodles to the pot. Cook until noodles are done. Pick the chicken off the bone and add the meat to the soup. Season with more salt and pepper if necessary.