When husbands are sick it’s the worst right? They get the sniffles and want to compare it to that time you had pneumonia. Women are tough, we’ve got to be. This week when my Puddin’-Head got sick, I decided I would cook some homemade Chicken Noodle Soup to speed up his recovery.
I can tell you that I was not going to boil a chicken and reserve the stock. Nor was I making from scratch homemade noodles with my Kitchen-aid. All that takes more time and patience than I had to give.
My version is so condensed & simple, you’ll feel like you’re cheating on your grandmother’s recipe. In fact, you don’t need to confess to anybody that it only took you 30 minutes from stove to supper table.
Here’s how to do it:
First is use a Rotisserie Chicken. Just half should be enough. Next, get out your biggest boiling pot and add 6 cups of water and a 32 oz carton of chicken broth. I used store brand. Set your stove top on high. While you’re waiting for the water to boil, chop up 2 celery stalks and a cups worth of carrots. I used the baby carrots and sliced them thin. Add all that to your boiling broth and drop in a sliced onion. Season the broth with 2 tsp pepper, 2 tsp salt, 1 tsp oregano and 1/2 tsp thyme. While all this is boiling start another boiling pot of water.
This is bonus ingredient #1… Use NoYolk noodles. My mom gave me this tip and said the noodles won’t turn to mush on leftovers. So far, she’s been right. I’ve had no problems with the NoYolk noodles falling apart on me. Plus I think they taste better.
Ok, so boil the NoYolk noodles and rinse. Check your broth for taste and to make sure the carrots are soft. If so, dump in the noodles. Give it all a swirl with your spoon and finish it off by putting in the rotisserie chicken.
Take your apron off cause you’re done.
But wait, I promised you 2 secret ingredients, didn’t I!? Well, my poor ole Puddin’-Head had such a stuffy nose, he couldn’t taste the soup. I didn’t dare add any more salt or pepper, but then he came up with a solution that was dang near genius. Out of the refrigerator, came the Rooster Sauce (aka- Siracha Hot Chili Sauce). It’s hot, but no too hot and has a beautifully complex flavor. He added a few dashes, maybe an X-large teaspoon’s worth to his bowl of soup.
I was appalled of course. I thought he ruined the soup. Boy, was I completely wrong. Not only did it take that chicken noodle soup to a whole new level of deliciousness, it actually cleared one side of his nose! True story, I couldn’t believe it. I promptly added Rooster Sauce to my bowl of soup too.
This last bonus ingredient is not recommended for Kiddos or anyone with pallet sensitivities. Just spice your own bowl, not the main pot of soup. Also, FYI, milk will take the burn out of your mouth.
- Rotisserie chicken, deboned...use at least half of the bird or more
- 6 cups water
- 1 32 oz carton chicken broth
- 1 cup thin sliced carrots
- 1 medium sliced onion
- 2 stalks sliced celery
- 1 tsp salt
- 1 tsp pepper
- 1 oregano
- 1/2 tsp thyme
- 3/4 bag of noodles
- combine water and chicken broth into a large pot to boil. Add the spices and sliced carrots. After 10 minutes at full boil add the sliced onion and celery.
- In another pot, boil the noodles as directed and when done, drain and rinse.
- Add the deboned chicken and noodles to the broth at this time. Check the broth for taste and use more seasoning if needed. The soup should be ready now.
- Cooking time is about 30 minutes, you may need longer, please adjust cooking times as needed.
- Extra special ingredients are: No Yolk noodles and Siracha Hot Chili Sauce, used sparingly
- Serves 4