Servings: 10 people
- 2 lbs. roasted chicken removed from bone and chopped. (you can roast your own chicken or use a storebought rotisserie chicken)
- 8 cups low sodium chicken broth
- 8 tbsp. salted butter
- 2 cups celery chopped
- 2 cups carrots chopped
- 1 vidalia onion chopped
- 2 cups baby bella mushrooms sliced
- 4 cloves garlic minced
- 2 tbsp. fresh sage roughly chopped
- 1 tsp. fresh thyme minced
- salt and pepper to taste
- 12 oz. egg noodles *use GF if sensitive
- 1 pinch good quality Parmesan cheese
- 3-4 sprigs of thyme
A note about the chicken for this soup
We recommend roasting your own chicken for this recipe. Please see our simple and crispy whole roasted chicken recipe here for an easy and delicious alternative to a store bought rotisserie chicken: https://savorharvest.com/2020/12/14/simple-and-crispy-whole-roasted-chicken-with-garlic-and-herbs/ However, you may use a store bought rotisserie chicken if desired.
To make the chicken noodle soup:
Melt butter in a large stock pot over medium-low heat.
When the butter has melted and is beginning to bubble, add the onion and sauté until it is beginning to turn translucent. Then, add celery and carrots and continue sautéing until the colors of the veggies become vibrant.
Then, add your chopped mushrooms and garlic and stir. Let the veggies sit over medium-low heat until you begin to see some brown bits on the bottom of your stock pot.
Once there is an even coating of brown (but not burned!) bits on the bottom of the pot, add your chicken broth and stir, scraping up brown bits as you go.
Add thyme and sage and bring soup to a simmer.
Add chopped chicken, including the pan drippings and stir until thoroughly combined.
Add egg noodles and stir until they are submerged and the soup is simmering again.
Cook until the egg noodles are al dente. Season with salt and pepper to taste.
Calories: 473kcal | Carbohydrates: 33g | Protein: 27g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 251mg | Potassium: 665mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4849IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 2mg