Ingredients: Market Fresh Rotisserie Chicken (Half)
Egg Noodles
Diced Celery
Diced Carrots
Water (& Chicken Stock Optional)
Salt, Pepper, and Sesame Oil for taste (or any seasoning you prefer)
Before you start debone half of the rotisserie chicken (make sure to leave some meat on the bone for more flavor) for the soup stock, and save the chicken meat for later.
To make the stock, add about 5 cups of water & chicken stock (depending how much soup you want to make) and wait for boil. Then add the chicken bones of the rotisserie chicken into the boiling water, and let it simmer.
In the mean time, gently fry the prepared diced carrots on a pan for a few minutes and then add celery next. Add some salt and stir fry for about 5-10 minutes or until aromatic and gently brown. We just want to get rid of the "raw vegetable taste."
After frying the diced carrots and celery let it sit. Remove all chicken bones out of the soup, and add the carrots and celery, and let simmer.
While the soup is simmering - In another boiling pot of water, add half a bag of egg noodles into boiling water and cook until noodles are semi-ready. Drain noodles.
After draining the noodles, add them into the chicken stock, and let it simmer with vegetable. Now you can add your favorite seasoning, salt and pepper. Let the noodles absorb some flavor of the soup.
After 5-10 minutes of simmering, add the chicken meat into soup and let it continue cooking. Then add sesame oil for taste. The longer the soup simmers, the more flavorful it becomes...and viola~
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| Chicken Noodle Soup |
Cooking soup at home is much more nutritious, since you know what is in your food & everything is made with love and most importantly by yourself or your loved ones. I hope you enjoy!
Tips: Tie up your hair before cooking
Wash your hands before touching food
Wash used dishes as you cook, so you don't have a ton of dishes to wash at the end
You can use the rest of the chicken not used in the soup to make chicken sandwiches to pair
with your chicken soup
