Description
As the leaves start to change and the cool breezes of autumn drift in, what could be better than a steaming bowl of chicken noodle soup? This timeless classic is transformed into a comforting fall favorite, packed with flavors that will warm your heart and your taste buds.
Ingredients
- 2 ribs of celery, diced
- 4 large carrots, diced
- 1 tablespoon of butter
- 3 cups of diced chicken
- 10 cups of chicken broth
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried sage
- Crushed red pepper flakes (to taste)
- 1 teaspoon of onion powder (or 1 diced onion)
- 8oz dry macaroni noodles
Instructions
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In a stockpot, melt the butter over medium-high heat. Add the diced celery and carrots. Sauté them for about 3 minutes, ensuring they’re the right size for bite-sized pieces.
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Incorporate the seasonings: salt, pepper, dried rosemary, dried sage, crushed red pepper flakes (if desired), and onion powder (if you didn’t use fresh onion).
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Pour in the chicken broth and bring it to a boil. For an extra depth of flavor, consider adding a cube of chicken bouillon.
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Once it reaches a boil, reduce the heat to low and let it simmer for approximately 30 minutes.
- Remove from the heat and add the chicken. The hot soup will warm the chicken.
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Cook the pasta separately, serving it as a base for the soup. This keeps the pasta from becoming mushy as it soaks up the soup’s liquid.
- Prep Time: 10
- Cook Time: 45