Chunky Chicken Noodle Soup
Makes 9 cups to serve 6
Servings: 9 cups
Calories:
Ingredients
- 2 teaspoons pure olive oil
- 1 sweet onion chopped
- 1 carrot chopped
- 1 celery stalk chopped
- 1 garlic clove very finely chopped
- 8 ounces sliced cremini mushrooms
- Coarse kosher salt and freshly ground black pepper
- 12 cups homemade chicken stock or reduced-fat low-sodium chicken broth
- Bouquet garni see note, below
- 1 medium sweet potato peeled and cut into 1-inch cubes (about 2 cups)
- 6 ounces green beans stem ends trimmed and cut into 1-inch pieces (about 1 1/3 cups)
- 2 ounces 1 cup uncooked egg noodles
- 3 cups shredded rotisserie chicken about 12 ounces, from 1 (4- to 5-pound) rotisserie chicken
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms start to wilt and brown, about 5 minutes. Add the chicken stock and stir to combine. Add the bouquet garni and sweet potato. Bring to a boil over high heat. Decrease the heat to simmer and cook until the sweet potato is just tender, 15 to 17 minutes.
- Add the green beans, egg noodles, and chicken. Stir to combine and poke with your spoon to make sure the beans and noodles are submerged. Simmer until the noodles and green beans are tender, 8 to 10 minutes. Taste and adjust for seasoning with salt and pepper. Ladle into warmed bowls and serve immediately.