After a weekend of making many delicious new meals (wood fired italian pizzas, spatchcock and beer can chickens all on the big green egg grill) today i needed to use leftovers somehow. So inspired by the cold and dingy weather good ol homemade chicken noodle soup it was. And it was indeed old fashioned mmmmm mmmmm good.
Danelle's Red Dutch Oven LeCresuset Chicken Noodle Soup
4 cups wide egg noodles
8 cups chicken broth
1 1/2 tablespoons salt
2 tablespoons fresh cracked pepper
1 teaspoon poultry seasoning
1 teaspoon oregano
1 teaspoon Rosemary
1/2 cup chopped celery
1/2 cup fingerling potatoes
1 cup carrots
2 cups water
3 cups diced, cooked chicken meat (leftover beer can chicken was fab)
2 cups of love
Bring a large pot of lightly salted water to a boil. Add egg noodles and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, combine broth, water, pepper, rosemary, oregano, salt, and poultry seasoning. Bring to a boil. Stir in veggies. Reduce heat, cover, and simmer 15 minutes.
Stir in noodles and chicken, and heat through.
Share with those you love and enjoy!
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