When I was under the weather, my mom would stir up a heartwarming chicken noodle soup. It’s so soothing for colds and cold weather days. —Anthony Graham, Ottawa, lllinois
Featured In: 33 Ways to Turn Rotisserie Chicken into Dinner
- 1 tablespoon canola oil
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 8 cups reduced-sodium chicken broth
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 3 cups uncooked whole wheat egg noodles (about 4 ounces)
- 3 cups coarsely chopped rotisserie chicken
- 1 tablespoon minced fresh parsley
- In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender.
- Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through. Yield: 8 servings (3 quarts).
Originally published as Cold-Day Chicken Noodle Soup in Simple & Delicious February/March 2016
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