Chicken noodle soup is as comforting as comfort food gets, but only if it tastes good. All too often, the broth is thin, the chicken bland, and the noodles mushy. To avoid these pitfalls, we turned a supermarket staple — store-bought rotisserie chicken. It worked perfectly for this recipe (and made it even easier to throw together as a weeknight meal). We discarded the skin and shredded the meat into bite-size pieces, and then cooked the noodles in the broth with the vegetables, a move that added even more flavor.
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Hearty Chicken, Vegetable, And Noodle Soup
3 tbsp unsalted butter
1 onion, chopped
1 celery rib, sliced thin
2 carrots, peeled and sliced into thin rounds
2 tsp minced fresh thyme
Salt and pepper
8 cups low-sodium chicken broth
4 ounces egg noodles (about 2 cups)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
1 cup frozen peas
1. Melt butter in Dutch oven over medium-high heat. Cook onion, celery, carrots, thyme, and 1/2 teaspoon salt until lightly browned, about five minutes. Stir in broth and simmer, covered, until vegetables are softened, 10 to 15 minutes.
2. Add noodles to pot and simmer, uncovered, until tender, about five minutes. Off heat, stir in chicken and peas until heated through, about two minutes. Season with salt and pepper. Serve.
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